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Suprême Sauce (sauce suprême)

Classic French suprême sauce from Erken's Stor kokebok 1914: reduced chicken bouillon and mushroom stock are added to a butter-thickened veal-bouillon sauce, which is finished with cream and cold butter.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 338 (falt i det fri)

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About the dish

Suprême sauce belongs to the fine, light stock-based sauces in Schønberg Erken's sauce chapter and was served with poultry, veal and finer fish dishes. The sauce is built on reduced chicken bouillon and mushroom stock, and rounded off with cream and cold butter.

How to make it

  1. 1

    Reduce the stock

    Put the chicken bouillon and the mushroom stock over the heat and let it reduce until a third is left.

  2. 2

    Make the roux

    Stir 30 g butter and the flour together for a couple of minutes in a pot.

  3. 3

    Extend and simmer

    Add the salt, pepper, mushrooms and the veal bouillon. Let the sauce simmer for half an hour.

  4. 4

    Add the reduced stock

    Add the reduced chicken and mushroom stock to the sauce.

  5. 5

    Cream and butter

    Add the cream a little at a time, and finally stir in the 60 g of cold butter. Season with salt and pepper.

Changes from the original

Measurements are converted to modern units (deciliters/grams), "del." is interpreted as deciliter. The language of the method is modernized, while the ingredient amounts are kept. "Skevis" is translated as "a little at a time (gradually)."

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 338) → 1949 (korrekturlest, s. 373)~71% av teksten endretfjernetlagt til
30 gr. smør 30 gr. hvetemel salt 7 del. kalvebuljong 15 gr. champignons salt pepper 3/4 l. % 1. hønsebuljong 1 del. champignonkraft 2 1/2 ½ del. fløte 60 gr. smør. Hønsebuljongen og champignonsaften sættes over ilden, en tredjedel indkokes. 30 gr. smør og melet røres sammen et par minutter, tilsættes salt, pepper, champignons og kalvebuljongen, smaakoker 1/2 time. Hønsebuljongen og champignonsaften koker ind til 1/3, spædes derefter i sausen; fløten tilsættes skevis, og tilsidst røres smørret i.

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Frequently asked questions

What is suprême sauce?
A fine light sauce made from a butter-and-flour base (30 g of each) extended with veal bouillon, then with reduced chicken bouillon and mushroom stock, cream and finally 60 g butter added. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 338.
How long should the sauce cook?
The roux with salt, pepper, mushrooms and veal bouillon simmers for half an hour. At the same time the chicken bouillon and mushroom liquid are reduced to a third before being added to the sauce. Count on about an hour in total.
How are the cream and butter added?
The cream (2 1/2 dl) is stirred in gradually, a little at a time, and the last 60 g of butter is stirred in at the very end — the sauce should then not boil any more, so it stays smooth.
What is the sauce used for?
Suprême sauce is a classic light sauce that suits light meats such as hen, chicken and veal, as well as filled dishes and ragouts.

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