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Sauce Supreme Recipe

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauces
Cuisine: French
Servings: 4 - 6 servings

Ingredients

  • 4 tablespoons mushroom cooking liquid optional
  • 1 cup white chicken stock
  • 1 cup Velouté sauce
  • 4 ounces heavy cream or more to taste
  • 1 tablespoon butter unsalted
  • salt and white pepper to taste

Instructions

  • For the mushroom cooking liquid, place a full handful of dried mushrooms, (preferably porcini) into a small saucepan. In a separate pot boil some water.
  • Pour enough boiling water over the mushrooms just to cover. Cover the mushrooms with a lid and allow them to steep for 20-30 minutes.
  • Strain the liquid through cheesecloth. Reserve 4 tablespoons for the recipe and the remainder of the liquid and mushrooms for another use.
  • Combine the mushroom liquid, stock and veloute sauce in a pot. Bring to a boil and reduce by half.
  • Add the heavy cream, butter, salt and pepper and reduce to desired thickness.