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 for a pile of mashed potatoes, or as a base for a chicken stew, or even a chicken potpie.
In America, we might classify this as a gravy; however, don’t ever use that word around the French… they are very proud of their sauces.
1Chef'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.
2Gather your ingredients. Isn't it amazing what you can do with a few simple ingredients.
3Add three of the four tablespoons of butter to a saucepan over medium heat.
4Melt the butter, and wait until the foaming subsides.
5Add the flour, and begin to whisk until thoroughly combined.
6Chef’s Note: We’re making a blond roux, so make sure that the mixture does not brown.
7Chef's Tip: Most roux's are made with 50% flour and 50% fat.
8Add the cold chicken stock to the roux, and whisk as the mixture begins to thicken.
9Chef'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.
10Chef’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.
11Continue to whisk, as the mixture begins to thicken.
12Bring to a lite boil, and continue to whisk for an additional 15 minutes.
13Add the crème fraîche, and whisk and allow it to reduce for another 15 minutes.
14Remove from heat and pass through a chinois, or fine sieve.
15Chef’s Tip: Use a rubber spatula to push the sauce through the sieve.
16Chef'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.
17Season to taste, and then return the mixture to the pan, and bring to a lite boil.
18Add the remaining tablespoon of butter, and whisk until combined.
19Chef’s Note: The addition of the remaining butter at this point will help to give the sauce its silky consistency.
20Remove from the heat, add the sherry, and whisk to combine.
21Chef's Note: The traditional thing to do here is add Madeira wine, but I like the sherry better.
22Pour the sauce over a mound of garlic mash potatoes, some baked chicken, or use in a stew or potpie. Enjoy.