No. 16. Supreme Sauce Recipe

Supreme sauce is a classic French sauce that has been used in culinary preparations for centuries. Its origins can be traced back to the grand cuisine of the French court during the reign of Louis XVI. This velvety and rich sauce was traditionally made by combining white sauce and fowl stock, resulting in a decadent and flavorful addition to a wide range of dishes.

To make No. 16 Supreme Sauce, you will need the following ingredients:

- 3/4 pint of white sauce
- 1/2 cup of concentrated fowl stock
- 2 tablespoons of butter
- 2 tablespoons of cream

The first step in preparing this sauce is to put three-quarters of a pint of white sauce into a saucepan. You can either make your own white sauce or use a store-bought one, depending on your preference and availability. White sauce, also known as béchamel sauce, is made by combining butter, flour, and milk. It acts as the creamy base for the Supreme Sauce.

Once you have the white sauce in the saucepan, heat it until it is nearly boiling. This will help to ensure that the flavors meld together properly. Then, add the half cup of concentrated fowl stock to the white sauce. The fowl stock can be homemade by simmering poultry bones and aromatic vegetables for an extended period, or you can use a store-bought version that is reduced for a concentrated flavor.

After adding the fowl stock, continue to cook the sauce, stirring frequently, until it thickens to your desired consistency. Reducing the sauce will help intensify its flavors and create a smooth and luscious texture. Remember to adjust the heat so that the sauce doesn't burn or stick to the bottom of the pan.

Once the sauce has thickened, it is time to enhance its richness and smoothness. Pass the sauce through a tamis or a fine-mesh sieve into a bain-marie, which is a hot water bath used to keep sauces warm without further cooking. This step helps to remove any lumps or impurities, creating a silky texture.

To finish No. 16 Supreme Sauce, add two tablespoons of cream to the sauce in the bain-marie. The cream adds a touch of luxuriousness and further enhances the velvety texture of the sauce. Stir gently to incorporate the cream into the sauce, taking care not to overmix and cause any separation.

You have now successfully created No. 16 Supreme Sauce, a silky and flavorful addition to elevate your culinary creations. This sauce pairs exceptionally well with poultry, seafood, and vegetable dishes. Its velvety texture and balanced flavors make it a versatile sauce that can add a touch of elegance to any meal.

Fun Fact:
- The term "supreme" in Supreme Sauce comes from the French word "suprême", which means "highest quality" or "supreme excellence". This reflects the rich and luxurious nature of the sauce.

Similar Recipe Dishes:
- Velouté Sauce: Similar to Supreme Sauce, Velouté is a French white sauce made with a roux and chicken or veal stock. However, Velouté typically does not contain cream and has a lighter consistency.
- Hollandaise Sauce: Another classic French sauce, Hollandaise, is made from eggs, butter, and lemon juice. It is renowned for its rich and buttery flavor and is often served with eggs Benedict or steamed vegetables.
- Béarnaise Sauce: Béarnaise is a sauce made with butter, egg yolks, vinegar, and herbs such as tarragon. It is a popular accompaniment to grilled meats and is hailed for its tangy and herbaceous taste.

These sauces, including Supreme Sauce, form the foundation of French cuisine and continue to be cherished worldwide for their ability to enhance the flavors of various dishes. Experimenting with different sauces can elevate your culinary creations and take your cooking to the next level. So, don your apron and let your creativity flow in the kitchen as you explore the art of sauce-making!

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