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Sauce Suprême (individual batch)

Author
JWU College of Culinary Arts

Yield
1 cup (½ pint)

Recipe ID
C01100

Ingredients
US standard
8 fl. ounces
8 fl. ounces
Heavy cream
1 fl. ounce
Whole butter, cut into small cubes
1 ounce
Salt
To taste
White pepper
To taste
Preparation
  1. Gather the ingredients and equipment.
  2. Bring the velouté sauce and stock to a simmer. Reduce by two-thirds or until 6 ounces left.
  3. Dèpouillage as needed.
  4. Add the heavy cream and simmer for 2 minutes or until desired viscosity.
  5. Finish the sauce by swirling or stirring the whole butter off the heat (Monter au Beurre).
  6. Adjust seasoning as needed.