Supreme sauce

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Thom Bateman on Instagram: "All about the Sauce, Volume 2. 4 of 20, Sauce Suprême. Now this is a vintage number a true classic “daughter” sauce derived from the velouté mother sauce.. I haven’t made this since college but it’s undeniably delicious, I served it with a simple piece of steamed fish but it works with all sorts. 30g butter 25g plain flour 350-380ml chicken stock 50ml double cream Salt to taste Flat parsley and capers (optional) 1. Melt the butter without colour and add the flour to form a roux cook for 5 mins 2. Add the stock bit at a time always stirring to achieve a smooth velvety sauce 3. Add the cream cook out for 2 mins then strain, season to taste with salt 4. Stir through parsley and capers #sauce #classic" Capers Sauce, Thom Bateman, Mother Sauce, Chicken Supreme, Cook Out, Double Cream, Steamed Fish, Vintage Numbers, Plain Flour

Thom Bateman on Instagram: "All about the Sauce, Volume 2. 4 of 20, Sauce Suprême. Now this is a vintage number a true classic “daughter” sauce derived from the velouté mother sauce.. I haven’t made this since college but it’s undeniably delicious, I served it with a simple piece of steamed fish but it works with all sorts. 30g butter 25g plain flour 350-380ml chicken stock 50ml double cream Salt to taste Flat parsley and capers (optional) 1. Melt the butter without colour and add the flour…

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Sauce Provencal Tomato Sauce cooked sous vide with SousVide Supreme. Sous Vide Recipes, Sous Vide Cooking, Basil Leaves, Grape Tomatoes, Fresh Thyme, French Food, Fresh Parsley, Tomato Salsa, Tomato Sauce

Makes about 1 cup (240 ml) INGREDIENTS 1 pint cherry or grape tomatoes ½ small onion, peeled and chopped finely 1 shallot, peeled and minced 5 or 6 large basil leaves, chopped 2 or 3 sprigs fresh thyme, stripped for leaves 1 small handful fresh parsley, stemmed and chopped ½ teaspoon (2.5 ml) sea […]

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Chicken Jus Recipe, Michel Roux Jr Recipes, Chicken Jus, Recipes Sauces, French Foods, Chicken Supreme, Gourmet Chicken, Creamy Chicken Recipes, Delicious Magazine

This chicken jus from Michel Roux Jr makes the ultimate sauce for a chicken supreme or chicken breast. The time it takes for the jus to reduce to the right consistency will depend on how gelatinous the stock is. A good gelatinous stock will take less time to reduce. “You’re looking for a rich, velvety sauce that coats the back of a spoon: when you dip the spoon into the sauce and run your finger down the back, there should be a distinct line,” says Michel. Check the Tips below for how to…

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