Sauce Suprême
Yield: 4 servings
Recipe from Elizabeth E. Skipper
Without the cream, this is chicken gravy. Add the cream and you’ve turned it into a sauce suprême, which is gravy raised to a higher power. It’s amazing how much richness a little cream adds.
- 4TBS butter
- 4tsp flour (seems too little)
- 1½cups chicken stock at room temperature or warmed
- ¾cup heavy cream
- Salt and Pepper to taste
Melt the butter in a heavy saucepan and mix in the flour using a whisk. Cook for two to three minutes, whisking occasionally to remove the raw flour taste. Add the stock off the heat. whisking briskly to prevent lumps. Continue whisking over medium heat until the sauce thickens. Add the heavy cream, heat through. check the seasoning and adjust to taste.