Topic · Sauce Making Fundamentals
Suprême Sauce Derivatives
Several sauces are easily produced from the Suprême sauce. The final step for each recipe is to season to taste with salt and pepper.
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Stock base |
Sauce Name
|
Ingredients + basic Velouté sauce + ingredient |
|
Chicken |
Aurora |
Add ¾ cup (180 ml) tomato sauce and 6 tablespoons (90 ml) cream. Simmer for 5 minute, strain and stir in with 4 oz (120 g) butter. |
|
Chicken |
Hungarian |
Sweat 2 oz (60 g) finely diced onions in 1 oz (30 g) butter. Add 2 teaspoons (10 g) paprika powder and sweat for 5 minutes. Add ½ cup (120 ml) dry white wine and reduce. Stir in the Suprême sauce. Cook for 2 to 3 minutes, strain and finish ½ cup (120 ml) cream. |
|
Chicken |
Ivory |
Add to Suprême 2 oz (60 g) Glace de volaille (chicken glace de viande). |
The below mind map might help you to memorise the some Suprême sauce derivative variations.
