Chef Thomas Keller’s Sauce Suprême Recipe

For the beurre manié:

• 100 grams unsalted butter, room temperature
• 100 grams all-purpose flour

For the sauce velouté:

• Light chicken stock
• Kosher salt
• Fresh grated nutmeg (optional)
• Fresh ground white pepper (optional)

For the sauce suprême:

• Heavy cream
• Crème fraîche
• Kosher salt

Equipment:

• Saucepot
• Mixing bowl
• Rubber spatula
• Whisk
• Ladle
• Spoon

1. 1

   Make the beurre manié. Mix together equal parts butter and flour until thoroughly incorporated and smooth. Set aside.

2. 2

   Make the sauce velouté. Bring the stock to a simmer over medium-high heat. Lower the heat to medium and whisk in enough of the beurre manié (about half) to thicken the sauce. Be sure to keep whisking as you incorporate the thickener into the stock to help achieve a velvety texture. As the mixture begins to combine with the stock, the color will darken slightly. Offset the pot from the flame to allow any impurities from the flour to be driven to one side. Using a ladle, skim off any impurities that rise to the top. (Chef Keller demonstrates how to skim impurities when making a stock in his second MasterClass.) Use a spoon to check the texture of the velouté as it comes together—the desired consistency is reached when a clean line is left behind when you run your finger through the sauce on the back of a spoon. Continue whisking while seasoning to taste.

3. 3

   Make the sauce suprême. Warm the velouté sauce in a saucepot set over medium heat, whisking occasionally for even heating. When the sauce reaches a small simmer, lower the heat. Whisk in the cream and crème fraîche. Season with salt.

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