Sauce Suprême: A Classic French Velouté

Sauce Suprême is a hallmark of French cuisine, prized for its silky texture and deep, creamy profile. This sauce begins as a Béchamel base, which is then enriched with meat broth, mushrooms, and heavy cream. It serves as an ideal accompaniment to poultry or veal. Prep & Cook Time: 1 hour Yield: 8 servings Caloric Value: 181.44 kcal per serving Ingredients For the Béchamel Base Milk: 350 ml Unsalted butter: 30 g All-purpose flour: 2 tbsp Onion: 20 g Whole clove: 1 pc Bay leaf: 1 pc Ground nutmeg: a pinch For the Suprême Finish Heavy cream (25% fat): 250 ml Meat broth: 250 ml Fresh button mushrooms (champignons): 150 g Cooking Process 1. Infusing the MilkPour the milk into a 1-liter pot. Add the peeled whole onion, clove, bay leaf, and nutmeg. Bring to a simmer over low heat and keep warm for 10 minutes to extract the aromatics. Strain the milk through a cheesecloth to remove the solids. 2. Preparing the RouxIn a heavy-bottomed saucepan, melt the butter and stir in the flour. Whisk constantly for 2-3 minutes to break up any lumps. The roux should reach a golden hue, but do not let it brown, as this will alter the final color of the sauce.