White Sauces
Non-illustrated recipe

Supreme Sauce

  • For : 3/4 litre
  • Time : 
  • Difficulty : 

Ingredients for Supreme Sauce :

  • 30 g butter
  • 30 g flour
  • 50 cl chicken stock
  • 1 egg yolk
  • 25 cl crème fraîche
  • 25 g butter
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Technical stages for Supreme Sauce :

  • Prepare a white roux with the flour and butter.
  • with the warm chicken stock. Whisk until it starts boiling and cook for 30 minutes.
  • with the egg yolk and sour cream, then whisk in 25g butter.
  • USES:
  • For poached poulard. To poultry, cook with the giblets in a vegetable (carotts, leeks, celery, onion, clove, bouquet garni, salt, pepper) broth for 20 to 25 minutes per pound. Use this broth to make the sauce.
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