Sauce Suprême

The science

Reduction concentrates the velouté's gelatin and flavor while the added cream contributes butterfat and a faint sweetness; reducing after adding cream rebuilds body and deepens flavor simultaneously. The result is the richest, glossiest expression of chicken velouté. A final raw-butter monter (whisking cold butter in off heat) adds sheen via fresh emulsified fat.

Flavor profile

Chicken velouté enriched with cream and reduced, often finished with a little butter and lemon.

Culinary uses

Poached or poêléed chicken, sweetbreads, vol-au-vents, egg dishes.

Reference notes