Sauce: Suprême
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Chicken Suprême Sauce” from www.thespruceeats.com
Serving Size: 8
Ingredients
- 1 cup (236.59 mL) heavy cream - 1 quart (946.35 mL) chicken velouté - 1 tbsp (14.79 mL) butter - Kosher salt and white pepper to taste - Dash lemon juice
Instructions
1. Warm cream below simmering; cover. 2. Boil velouté over medium-high heat; simmer until reduced by 1 cup (236.59 mL), about 5 minutes. 3. Add cream; briefly simmer. Stir in butter and seasonings. Pass through cheesecloth; serve. Measurement note: Original quantities retained; calculated equivalents use actual US customary volume definitions and are rounded. Mass converts only to mass; volume only to volume. Yield: 1 quart (946.35 mL) Source: Adapted from Danilo Alfaro, The Spruce Eats. https://www.thespruceeats.com/supreme-sauce-recipe-996115
Estimated Nutritional Information*
Per serving | Servings: 8
Calories: 114 kcal
Carbohydrates: 0.8 g
Protein: 0.9 g
Fat: 12.2 g
Saturated fat: 7.8 g
Trans fat: 0.4 g
Cholesterol: 37 mg
Sugar: 0.9 g
Sodium: 19 mg
Potassium: 29 mg
Calcium: 20 mg
Iron: 0.03 mg
Vitamin A: 134 µg RAE
Vitamin C: 0.2 mg
Vitamin D: 0.5 µg
Generated: 2026-11-10T01:15:05+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Trans fat, Cholesterol, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A, Vitamin C and Vitamin D are known subtotals. Missing contributions are unknown, not zero.