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Le Chaudron recipe
Sauce Suprême
Suprême sauce (creamy chicken velouté)
⏱ 25 minServes 4Medium275 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
500 ml (2 cups)chicken velouté
200 ml (¾ cup)thick crème fraîche
100 g (3½ oz)button mushrooms, sliced
50 g (2 oz)cold unsalted butter
The juice of ½ lemon
1 pinchwhite pepper
- 500 ml (2 cups) chicken velouté
- 200 ml (¾ cup) thick crème fraîche
- 100 g (3½ oz) button mushrooms, sliced
- 50 g (2 oz) cold unsalted butter
- The juice of ½ lemon
- 1 pinch white pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the basic chicken velouté with a good homemade stock.
- Sauté the sliced mushrooms in a skillet for 8 minutes until they release their liquid.
- Add the cooked mushrooms to the velouté and infuse over low heat for 10 minutes.
- Strain through a fine sieve, pressing the mushrooms, and discard them.
- Whisk in the thick crème fraîche and reduce for 5 minutes.
- Off the heat, whisk in the cold butter in small cubes for a glossy finish.
- Add the lemon juice, then taste, adjust the seasoning and serve hot.
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