How to make supreme sauce | culinary techniques | French cooking academy

How to make supreme sauce | culinary techniques | French cooking academy

#frenchcookingacademy #frenchfood
This supreme sauce tutorial for beginners will gave you all the information you need on how to easily make that classic French sauce. SUBSCRIBE: | WATCH NEXT Bearnaise sauce► | MERCH:

The supreme sauce is qualify as a small sauce or daughter sauce. it is a derivative from the veloute mother sauce. it can be used as an accompaniment for roast chicken, chicken steaks, as a filler for chicken pie, or even just served with mash potatoes

INGREDIENTS (4 to 6 pers)
500ML OF CHICKEN STOCK
15 GRAMS BUTTER ( for the roux)
15 GRAMS ALL PURPOSE FLOUR ( for the roux)
150 ML OF DOUBLE CREAM ( HEAVY WHIPPING CREAM)
25 GRAMS BUTTER
2 TABLESPOON LEMON JUICE (optional)
A PINCH OF CAYENNE PEPPER
A PINCH OF SALT AND WHITE PEPPER
A PINCH OF GRATED NUTMEG

Note: make sure you use a reduced chicken stock. (use 750 ml and leave to reduce it to 500 ml)

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UTENSILS AND COOKWARE STARTER KIT:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):

Essential utensil set:

Kitchen scales Us Oz and metric grams:

Measuring cups set:

Great starter cookware set (tri-ply clad):

A good nonstick pan:

A Great cast iron enameled French made pot (Staub):

KNIVES AND KNIFE SETS:
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Great value chef knife:

Forged knife set (mercer culinary):

Fibrox knife set (victorinox):

GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:

Le garde manger:

Paul Bocuse Institute culinary book:

The complete robuchon:

The professional Patry chef:

Baking and pastry, mastering the art:

Beautiful French Pastry recipe book:

CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):

Larousse gastronomique:

Le repertoire de la cuisine (in english):

World atlas of wine:
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