How to make the supreme sauce, a common white and velvety recipe with chicken broth and cream, ideal to be combined with boiled meats, it must be served very hot.
Ingredients for half a liter of sauce
- 1/4 liter chicken or chicken broth
- 30 g butter
- 40 g white flour
- 1/2 glass of fresh cream
- freshly ground pepper
- salt
Preparation of the supreme sauce
Filter the chicken broth, crushing the vegetables used to prepare it in the strainer, in order to obtain a substantial and tasty broth, to be degreased only in part before putting it in a pan and boiling it on moderate heat.
In the meantime, put the butter in a pan, making it melt slowly, then add the flour and cook for about five minutes on low heat, stirring with a wooden spoon without letting it color, until obtaining a white roux.
Add the hot broth to the white roux, little by little, stirring constantly with the wooden spoon, until a smooth and homogeneous sauce is obtained.
Adjust the salt and add a pinch of pepper, then cook for twenty minutes on moderate heat, waiting for the flour to reach the right cooking point, after gradually adding the cream, continuing to stir, until the sauce has taken on the consistency optimal.
Recommended readings- Beef and sausage ragù recipe
- Fish cartoon: restricted broth recipe
- Butcher ragout with mixed meat
- Aurora sauce with bechamel
- Horseradish cream sauce
This type of sauce must be served very hot, combined with boiled rice with butter or boiled meats, possibly enriched by adding two tablespoons of grated Parmesan cheese and an egg yolk.
