Supreme sauce


  • 4 tablespoons mushroom cooking liquid optional
  • 1 cup white chicken stock
  • 1 cup Velouté sauce
  • 4 ounces heavy cream or more to taste
  • 1 tablespoon butter unsalted
  • salt and white pepper to taste


    step 1

    For the mushroom cooking liquid, place a full handful of dried mushrooms, (preferably porcini) into a small saucepan. In a separate pot boil some water.

    step 2

    Pour enough boiling water over the mushrooms just to cover. Cover the mushrooms with a lid and allow them to steep for 20-30 minutes.

    step 3

    Strain the liquid through cheesecloth. Reserve 4 tablespoons for the recipe and the remainder of the liquid and mushrooms for another use.

    step 4

    Combine the mushroom liquid, stock and veloute sauce in a pot. Bring to a boil and reduce by half.

    step 5

    Add the heavy cream, butter, salt and pepper and reduce to desired thickness.