french sauce supreme

How To Make french sauce supreme

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  1

  Chef'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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  2

  Gather your ingredients. Isn't it amazing what you can do with a few simple ingredients.
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  3

  Add three of the four tablespoons of butter to a saucepan over medium heat.
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  4

  Melt the butter, and wait until the foaming subsides.
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  5

  Add the flour, and begin to whisk until thoroughly combined.
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  6

  Chef’s Note: We’re making a blond roux, so make sure that the mixture does not brown.
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  7

  Chef's Tip: Most roux's are made with 50% flour and 50% fat.
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  8

  Add the cold chicken stock to the roux, and whisk as the mixture begins to thicken.
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  9

  Chef'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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  10

  Chef’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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  11

  Continue to whisk, as the mixture begins to thicken.
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  12

  Bring to a lite boil, and continue to whisk for an additional 15 minutes.
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  13

  Add the crème fraîche, and whisk and allow it to reduce for another 15 minutes.
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  14

  Remove from heat and pass through a chinois, or fine sieve.
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  15

  Chef’s Tip: Use a rubber spatula to push the sauce through the sieve.
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  16

  Chef'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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  17

  Season to taste, and then return the mixture to the pan, and bring to a lite boil.
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  18

  Add the remaining tablespoon of butter, and whisk until combined.
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  19

  Chef’s Note: The addition of the remaining butter at this point will help to give the sauce its silky consistency.
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  20

  Remove from the heat, add the sherry, and whisk to combine.
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  Chef's Note: The traditional thing to do here is add Madeira wine, but I like the sherry better.
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  22

  Pour the sauce over a mound of garlic mash potatoes, some baked chicken, or use in a stew or potpie. Enjoy.
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  23

  Keep the faith, and keep cooking.
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