Suprême Sauce

This rich velouté sauce is one of the great French classics! I won’t be surprise that it becomes one of your favorite. Remember what I say before: “Quality stock will make suprêmes sauces”. 

Preparation Time: 5 minutes            Cooking Time: 30 minutes          Yield:  2 cups or ½ liter

Ingredients
2 cups (480 ml) chicken Velouté
¾ cup (180 ml) chicken stock
4 oz (125 g) chopped mushrooms
1 cup (240 ml) cream, 35% fat
Salt and white pepper, to taste

Preparation method

In a saucepan, combine the Velouté, chicken stock, chopped mushrooms. Bring to a boil, simmer and reduce to 2 cups or ½ liter, approximately 30 minutes. Add the cream and return to a simmer.  Season with salt and white pepper to taste.  Strain through a fine mesh sieve.