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Sauce suprême

  • 1/4 cup butter
  • 1/4 cup flour
  • 1 1/2 cups chicken stock
  • 1/2 cup heavy cream
  • salt and white pepper
Melt the butter over low heat and stir in the flour with a wooden spoon. Cook while stirring for two minutes. Add the stock, two tablespoons at a time, whisking the mixture to a smooth consistency after each addition.

Whisk in the cream and cook on medium heat until thickened and nearly boiling.

Season to taste with salt and pepper.

Makes two cups.

Easy French Food //easy-french-food.com