French Sauce Supreme

Andy Anderson !


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.

So, you ready… Let’s get into the kitchen

Featured Pinch Tips Video

★★★★★ 2 votes
10 Min
30 Min
Stove Top


4 Tbsp
sweet butter, unsalted
3 Tbsp
flour, all purpose variety
3 c
cold chicken stock, freshly made
2 Tbsp
crème fraîche
2 Tbsp
dry sherry
kosher salt, to taste
freshly ground black pepper, to taste


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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.

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2Gather your ingredients. Isn't it amazing what you can do with a few simple ingredients.

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3Add three of the four tablespoons of butter to a saucepan over medium heat.

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4Melt the butter, and wait until the foaming subsides.

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5Add the flour, and begin to whisk until thoroughly combined.

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6Chef’s Note: We’re making a blond roux, so make sure that the mixture does not brown.

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7Chef's Tip: Most roux's are made with 50% flour and 50% fat.

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8Add the cold chicken stock to the roux, and whisk as the mixture begins to thicken.

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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.

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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.

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11Continue to whisk, as the mixture begins to thicken.

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12Bring to a lite boil, and continue to whisk for an additional 15 minutes.

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13Add the crème fraîche, and whisk and allow it to reduce for another 15 minutes.

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14Remove from heat and pass through a chinois, or fine sieve.

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15Chef’s Tip: Use a rubber spatula to push the sauce through the sieve.

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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.

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17Season to taste, and then return the mixture to the pan, and bring to a lite boil.

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18Add the remaining tablespoon of butter, and whisk until combined.

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19Chef’s Note: The addition of the remaining butter at this point will help to give the sauce its silky consistency.

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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.

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22Pour the sauce over a mound of garlic mash potatoes, some baked chicken, or use in a stew or potpie. Enjoy.

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23Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Chicken
Regional Style: French
Dietary Needs: Vegetarian, Soy Free
Other Tag: Quick & Easy