Sauce Suprême is one of the classic "small sauces" of French cuisine, that is, one made by combining a basic or mother sauce with extra ingredients. When I was at Cordon Bleu, we worked a lot with sauces, and this one is versatile and tasty. It is extremely easy to make, and it packs amazing flavor. This is an excellent sauce...
Provided by Andy Anderson !
Categories Other Sauces
Time 40m
Number Of Ingredients 7
Steps:
- 1. Chef's Note: This sauce (gravy) is so good you'll want to suck it up with a straw. Kidding aside, this sauce is absolutely wonderful.
- 2. Gather your ingredients. Isn't it amazing what you can do with a few simple ingredients.
- 3. Add three of the four tablespoons of butter to a saucepan over medium heat.
- 4. Melt the butter, and wait until the foaming subsides.
- 5. Add the flour, and begin to whisk until thoroughly combined.
- 6. Chef's Note: We're making a blond roux, so make sure that the mixture does not brown.
- 7. Chef's Tip: Most roux's are made with 50% flour and 50% fat.
- 8. Add the cold chicken stock to the roux, and whisk as the mixture begins to thicken.
- 9. Chef's Tip: You might want to have a bit of additional chicken stock on hand just in case you need it. We're not looking for thick gravy. But something silky smooth.
- 10. Chef's Note: When you add cold chicken stock to a hot roux, you are working with different temperatures, and this is essential to avoiding any lumps.
- 11. Continue to whisk, as the mixture begins to thicken.
- 12. Bring to a lite boil, and continue to whisk for an additional 15 minutes.
- 13. Add the crème fraîche, and whisk and allow it to reduce for another 15 minutes.
- 14. Remove from heat and pass through a chinois, or fine sieve.
- 15. Chef's Tip: Use a rubber spatula to push the sauce through the sieve.
- 16. Chef's Note: Do you really need to pass the sauce through a fine sieve? Well, if you followed the advice of adding a cold stock to a hot roux... probably not. However, I do like to complicate things.
- 17. Season to taste, and then return the mixture to the pan, and bring to a lite boil.
- 18. Add the remaining tablespoon of butter, and whisk until combined.
- 19. Chef's Note: The addition of the remaining butter at this point will help to give the sauce its silky consistency.
- 20. Remove from the heat, add the sherry, and whisk to combine.
- 21. Chef's Note: The traditional thing to do here is add Madeira wine, but I like the sherry better.
- 22. Pour the sauce over a mound of garlic mash potatoes, some baked chicken, or use in a stew or potpie. Enjoy.
- 23. Keep the faith, and keep cooking.
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