In both roux and beurre manié, which form the foundation of suprême sauce and [other mother sauces](https://www.masterclass.com/articles/the-5-french-mother-sauces-learn-about-bechamel-veloute-sauce-espagnole-sauce-tomat-and-hollandaise-sauce), the butter acts as a vehicle to get the hydrocolloid to incorporate evenly into a liquid without any lumps.


Chef Thomas Keller’s Sauce Suprême Recipe

Suprême sauce (or sauce suprême) is a classic sauce in French cuisine. Suprême sauce derives from velouté sauce, a “mother sauce” traditionally made from roux (a mixture of butter and flour) and meat stock—in this case, chicken stock or chicken broth. The sauce is reduced with heavy cream or crème fraîche, strained through a fine sieve or strainer, and often finished with lemon juice.

A classic roux consists of equal parts butter and flour, which are mixed into a paste, heated in a saucepot until evenly combined, and covered and baked in the oven. Roux can be made ahead of time in large batches, refrigerated, chopped into small pieces, and frozen for prolonged storage. 

You can also use beurre manié to thicken your sauce. Like roux, a beurre manié uses equal parts butter and flour, but is cooked in the sauce instead of in the oven. This method requires a longer cooking time to remove the raw flour flavor and is not shelf-stable, but it can easily be made in the perfect amount required for a single sauce.

To take velouté to sauce suprême, add cream—or crème fraîche, if you prefer a touch of acid. Add tomato purée to your sauce suprême to make sauce aurora. Sauce allemande (or sauce parisienne) is a delicate sauce enriched with an egg yolk, and sauce albufera is enriched with crème fraîche and veal stock. Each variation might require you to reduce the sauce further, or adjust the acid and salt for balance, so be sure to taste as you go.

In both roux and beurre manié, which form the foundation of suprême sauce and [other mother sauces](https://www.masterclass.com/articles/the-5-french-mother-sauces-learn-about-bechamel-veloute-sauce-espagnole-sauce-tomat-and-hollandaise-sauce), the butter acts as a vehicle to get the hydrocolloid to incorporate evenly into a liquid without any lumps.


Suprême sauce (or sauce suprême) is a classic sauce in French cuisine. Suprême sauce derives from velouté sauce, a “mother sauce” traditionally made from roux (a mixture of butter and flour) and meat stock—in this case, chicken stock or chicken broth. The sauce is reduced with heavy cream or crème fraîche, strained through a fine sieve or strainer, and often finished with lemon juice.

What Is Suprême Sauce?

A classic roux consists of equal parts butter and flour, which are mixed into a paste, heated in a saucepot until evenly combined, and covered and baked in the oven. Roux can be made ahead of time in large batches, refrigerated, chopped into small pieces, and frozen for prolonged storage. You can also use beurre manié to thicken your sauce. Like roux, a beurre manié uses equal parts butter and flour, but is cooked in the sauce instead of in the oven. This method requires a longer cooking time to remove the raw flour flavor and is not shelf-stable, but it can easily be made in the perfect amount required for a single sauce.

How to Make Sauces With a Roux Base

To take velouté to sauce suprême, add cream—or crème fraîche, if you prefer a touch of acid. Add tomato purée to your sauce suprême to make sauce aurora. Sauce allemande (or sauce parisienne) is a delicate sauce enriched with an egg yolk, and sauce albufera is enriched with crème fraîche and veal stock. Each variation might require you to reduce the sauce further, or adjust the acid and salt for balance, so be sure to taste as you go.

How to Make Sauce Suprême and Other Mother Sauces 

In both roux and beurre manié, which form the foundation of suprême sauce and <a href='https://www.masterclass.com/articles/the-5-french-mother-sauces-learn-about-bechamel-veloute-sauce-espagnole-sauce-tomat-and-hollandaise-sauce' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/the-5-french-mother-sauces-learn-about-bechamel-veloute-sauce-espagnole-sauce-tomat-and-hollandaise-sauce","linkCopy":"other mother sauces","category":null}'>other mother sauces</a>, the butter acts as a vehicle to get the hydrocolloid to incorporate evenly into a liquid without any lumps.

In both roux and beurre manié, which form the foundation of suprême sauce and other mother sauces (https://www.masterclass.com/articles/the-5-french-mother-sauces-learn-about-bechamel-veloute-sauce-espagnole-sauce-tomat-and-hollandaise-sauce), the butter acts as a vehicle to get the hydrocolloid to incorporate evenly into a liquid without any lumps.
