This supreme sauce is a must-have in French cuisine. Popular, it is extremely easy to make. Creamy, velvety and shiny, it can be plain or, as we suggest here, flavored with shiitake (read “Super healthy shiitake”) .

An ideal sauce for poultry

Fresh mushrooms or dried mushrooms, which you rehydrate in water beforehand, are perfect for this ideal sauce with poultry . This sauce will also enhance grated truffle very well.

Possible variations

You can also choose to flavor it with spices of your choice such as paprika or saffron , for example. In a recipe for supreme sauce from the beginning of the 19th century, we read that a dash of lemon or some herbs such as parsley can be added.

Ingredients

4 people

White sauce (1/2 liter):

• 40 gr of Lehmann churned butter
• 40 g of flour
• 50 cl of chicken stock or water
• 2 teaspoons of shiitake powder (optional)
• Salt
• Pepper

Supreme Sauce :

• 100g Lehmann crème fraîche
• 10 gr of Lehmann churned butter

Preparation

1. Prepare 50 cl of chicken stock and, optionally, add two teaspoons of organic shiitake powder .
2. Prepare the white sauce and melt the butter in a saucepan. Then add the sifted flour. With a wooden spoon, mix everything together to obtain a roux. Slowly pour in the hot chicken stock, continuing to stir constantly until the sauce thickens.
3. Add the crème fraîche and let reduce while still whisking the sauce.
4. Finally add the butter to make the sauce shine.
5. Adjust the seasoning before serving.

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