Supreme Sauce


  • 1 gallon chicken veloute
  • 1 quart heavy cream
  • 4 ounces butter
  • ks
  • wp
  • lj


  • 1. Place the veloute in a saucepan and simmer over moderate heat until reduced by about one-fourth. Stir occasionally.
  • 2. Pour the cream into a stainless steel bowl and temper it by slowly sitrring in a little of the hot sauce. Stir this mixture slowly back into the sauce in the pan and return the sauce just to a simmer.
  • 3. Swirl in the raw butter, cut into pieces.
  • 4. Season with ks, wp, and a few drops of lj.
  • 5. Strain through wet cheesecloth.


  • SERVINGS: 50
  • SOURCE: Gisslen Text