How to make supreme sauce | culinary techniques | French cooking academy

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This supreme sauce tutorial for beginners will gave you all the information you need on how to easily make that classic French sauce. SUBSCRIBE: bit.ly/2Of3oJD | WATCH NEXT Bearnaise sauce► youtu.be/UO-cE9PGb5Y | MERCH: bit.ly/2xRVfQi

The supreme sauce is qualify as a small sauce or daughter sauce. it is a derivative from the veloute mother sauce. it can be used as an accompaniment for roast chicken, chicken steaks, as a filler for chicken pie, or even just served with mash potatoes

INGREDIENTS (4 to 6 pers)
500ML OF CHICKEN STOCK youtu.be/uDVhNwuPj8E
15 GRAMS BUTTER ( for the roux)
15 GRAMS ALL PURPOSE FLOUR ( for the roux)
150 ML OF DOUBLE CREAM ( HEAVY WHIPPING CREAM)
25 GRAMS BUTTER
2 TABLESPOON LEMON JUICE (optional)
A PINCH OF CAYENNE PEPPER
A PINCH OF SALT AND WHITE PEPPER
A PINCH OF GRATED NUTMEG

Note: make sure you use a reduced chicken stock. (use 750 ml and leave to reduce it to 500 ml)

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