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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.

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