Chicken Suprême Cream Sauce

  • PrepTime: 5 Mins
  • CookTime: 10 Mins
  • TotalTime: 15 Mins


  1. 1 quart chicken velouté
  2. 1 cup heavy cream
  3. 1 tablespoon butter
  4. Kosher salt, to taste
  5. White pepper (freshly ground), to taste


  1. Gather the ingredients.
  2. In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don't let it boil. Cover it and keep it warm.
  3. Heat the velouté in a separate saucepan over medium-high heat. Bring it to a boil, then lower the heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup.
  4. Stir the warm cream into the velouté and bring it back to a simmer for just a moment.
  5. Stir in the butter, season to taste with kosher salt and white pepper and just a dash of lemon juice. Strain through cheesecloth and serve right away.


  1. Leftover sauce can be very gently reheated, but it often will show some separation and not be as smooth. This may be fine for home leftovers, but not for serving at a dinner party.