Supreme sauce is a white sauce used in many dishes. It is a derivative of one of the 5 “Mother Sauces” called veloute sauce with chicken stock. The basic ingredients of supreme sauce are chicken veloute sauce, heavy cream, butter, lemon juice, salt and pepper.http://freeculinaryschool.com/how-to-make-sauce-veloute-and-its-derivatives/ Some of the other sauces that are derived from veloute sauce are allemande sauce, which is made with veal stock and egg yolk, and vin blanc sauce, which is made with fish stock, shallots, butter, and herbs.http://whatscookingamerica.net/History/SauceHistory.htm

Supreme sauce is similar to another one of the “mother sauces” called bechamel sauce, another white sauce. The basic ingredients for bachamel sauce are butter, flour, milk, salt, pepper, and nutmeg.http://int.primopiatto.barilla.com/lacucinaitaliana/isegretiincucina/tecniche/htm/10185_awContent.htm The only major differences are the use of cream instead of milk, and the use of nutmeg.

Supreme sauce is typically served in chicken recipes or with any kind of poultry, seafood recipes, and lamb sweetbreads recipes. Chicken recipes where supreme sauce is added include pot pie and side dishes such as chicken breast or a quarter chicken leg. Supreme sauce is also served on white fish such as cod, or shellfish such as pan-fried scallops. Supreme sauce can also be pared with a heavier-flavored meal such as lamb.http://chestofbooks.com/food/recipes/Culinary-Handbook/Sauces-And-Their-Uses-Part-15.html

Materials

• Whisk
• Sauce pan
• Skillet
• Fine mesh strainer
• Pastry brush
• Mixing bowls
• Baking sheet
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups hot chicken stockhttp://recipes.lovetoknow.com/wiki/Supreme_Sauce_Recipe
• 1/2 cup hot cream
• 3/4 teaspoon lemon juice
• Salt to taste
• Black or white pepper to taste
• 3 tablespoons butter, melted
• 1/2 cup onions, finely chopped
• 2 cups fresh shiitake or button mushrooms, finely choppedhttp://www.cooks.com/rec/view/0,1950,145180-253193,00.html
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 teaspoon soy sauce
• 8 chicken breasts, boneless and skinlesshttp://www.cooks.com/rec/doc/0,1826,158166-254205,00.html
• Flour to coat the chicken breast
• Vegetable oil
• Butter
• 2 or 3 boxes of puff pastry
• 3 eggs, beaten
• Water

Instructions:

1. To make the supreme sauce, add 1/4 cup each of butter and flour to a skillet on a medium heat to make a roux. Add hot chicken stock to the roux and mix well using a whisk.
2. Whisk in hot cream. Add lemon juice, salt, and black or white pepper, to taste, to the supreme sauce. Bring to a boil for about 2 minutes and stir occasionally. Set aside.
3. Prepare the mushroom stuffing by cooking onions in 3 tablespoons of butter in a skillet. When onions have softened, add shitake or button mushrooms, 1/4 teaspoon of salt, sugar, and soy sauce. When done, remove from heat and set aside.
4. To prepare the chicken, cut a pouch in each chicken breast. Season with salt and pepper, and pound flat. Coat chicken with flour, and sautee in vegetable oil and butter until they are halfway cooked.
5. Stuff each chicken breast with the mushroom mixture.
6. Preheat oven to 400 F.
7. Mix eggs and a bit of water to make an egg wash.
8. Roll out the puff pastry and cut into 16 circles, large enough to encase each chicken. Place 1 chicken breast on 1 of the 8 circles and brush egg wash on the edges. Cover with the remaining puff pastry and brush with egg wash.
9. Place on baking sheet and bake for approximately 30 minutes or until the tops have browned.
10. Serve with supreme sauce.

Materials

• Sauce pan
• Skillet
• Measuring cup
• Tablespoon
• Teaspoon
• Whisk
• 2 cups chicken stockhttp://www.goodcooking.com/recipes/8saucer.htm
• 1/8 cup butter
• 1/8 cup flour
• Kosher salt to taste
• Freshly ground white pepper to tastehttp://www.foodnetwork.com/recipes/emeril-live/sauce-supreme-recipe/index.html
• 1 cup heavy cream
• 1 tablespoon shallots, finely chopped
• 1 teaspoon butter
• Bay leaf
• 1 cup white wine, chardonnay
• 1 pound medium pasta shells, or other medium pasta shape, uncookedhttp://www.ilovepasta.org/recipes/Shells_Spring_Vegetables.html
• 2 red bell peppers, coarsely chopped
• 6 small plum tomatoes
• 4 tablespoons unsalted butter
• 1 carrot, finely chopped
• 1 medium yellow onion, finely chopped
• 8 medium or large shiitake mushrooms or button mushrooms, stemmed and sliced 1/2-inch thick
• 8 large asparagus stalks, cut into 2 inch pieces
• 1 cup fresh basil, finely chopped
• Salt to taste
• Freshly ground black pepper to taste

Instructions:

1. To make the supreme sauce, warm some chicken stock and heavy cream. To make a roux, add 1/8 cup of butter and flour to a sauce pan, and cook over a medium heat. Add chicken stock to the roux and mix well with a whisk.
2. In a different sauce pan, cook 1 teaspoon of butter, shallots, and bay leaf. Add chardonnay to the skillet. Add chicken stock and roux, mix well. Add salt and white pepper, set aside.
3. Prepare vegetables and sautee them in 4 tablespoons of butter.
4. Boil the pasta in plenty of water, as the vegetables are cooking.
5. Add pasta to vegetable sautee. Toss together with basil, salt, and pepper.
6. Serve with supreme sauce.

1. A roux is made with butter and flour. Roux is used to thicken any kind of sauce; white sauce, tomato sauce, brown sauce, etc.
2. When adding a roux to a sauce, add as little or as much as you need, according to how thick you want your sauce to be. Add more roux for dishes like chicken pot pie, or any kind of casserole. Add a small amount of roux if using the sauce on side dishes like chicken or vegetables.
3. Mushrooms are a common ingredient added to supreme sauce. Use your favorite kind of mushroom such as button, portobello, and shiitake.