Sauce Suprême

A Sauce Suprême is a delicious French sauce, which uses a Velouté as a base. This sauce is rich, has a lovely texture and goes well with many dishes. It is quite versatile and can be served with meat, poultry, fish and vegetables. I also use it as a base for my saffron sauce.


  • 10gr butter
  • 10gr flour
  • 300ml stock
  • 300ml cream (10% fat, I use cooking cream)
  • 1/2 tsp Dijon mustard
  • 30gr cold butter
  • Salt and pepper


Melt the butter in a thick bottomed saucepan. When melted, add the flour and stir with a silicon spatula. I know, this must sound strange, but it works really well as the butter and flour will form a dough, and until the sauce has been thinned down enough, a whisk would create lumps much more easily.

Cook the ball of dough for a minute or so, until the dough is somewhat drier. Then add a little bit of stock. Combine the stock and dough with use of the spatula, until homogenous. The paste will form back into a dough quickly, but keep adding small amounts of stock and stirring with the spatula.

Eventually the dough will turn into a very thick sauce. Now you can start adding larger amounts of the stock, and you can stir with a whisk instead. Add enough stock to make the desired consistency.

Leave the sauce to simmer for 10-15 minutes while stirring occasionally, in order to cook the flour inside the sauce well.

Add the cream and mustard and allow it to simmer gently for 10 minutes. Add the butter in small pieces, stir well and season to taste with salt and pepper.