March 3, 2012 |
Creamy, mushroom-enriched, somewhat buttery and with an essence of chicken flavor, supreme sauce is one of my favorite sauces I have learned how to make thus far in culinary school. I first made it as a part of my cooking final in my first quarter… and I was hooked. It is a “small sauce” made from the basic velouté sauce (one of the five “mother sauces”) which can also be the starting point of soups like cream of mushroom and various chicken soups. I prefer it as a sauce to accompany sautéed chicken and rice pilaf (I even take as far as to add it on top of my rice pilaf, I love it that much!).
1/3 Cup Clarified Butter
1/2 Cup All-Purpose Flour
3 Cups Chicken Stock
1/2 lb. Sliced Mushrooms (you can add more or less to taste)
1 Cup Heavy Cream
Salt, to taste
White Pepper (or you can use black pepper for some added color specks), to taste
In a large pot, you will start by making a blond roux. Heat the clarified butter over medium-high heat. Add the flour and whisk to incorporate. Lower the heat to medium and continue to whisk until the roux takes on a light caramel color (about 8-10 minutes maximum). Add in the chicken stock, turn heat back to medium-high and whisk continuously until the sauce comes to a boil. Stir in the mushrooms, salt and pepper to taste, reduce heat to low and simmer for 45 minutes. Simmering for such a long time is crucial because it will cook out the flour taste of the roux. After 45 minutes, add in the heavy cream and turn heat up to medium-high again until the sauce is heated thoroughly and slightly begins to bubble. Adjust the seasoning, and it is ready! You can strain it after this step to remove the mushrooms and to thin the sauce slightly; it will be quite thick at the end of the simmering process.
It reheats well in a saucepan over medium heat.
If you would like to try just the velouté sauce, leave out the mushrooms, still simmer it for 45 minutes, and do not add the cream.