"Suprem" sauce adapted

Category: Sauces
Kitchen: french
Suprem sauce adapted


Butter 75g
Flour 75g
chicken broth 1L
Canned champignons 450g
Salt, pepper to taste
Cream 35% 200 ml.
Lemon 1 PC.

Cooking method

Dear forum users! You will find the recipe for the real Suprem sauce below, and now I am offering you an adapted recipe for this wonderful white sauce ..
So: strain the mushrooms and cut into strips. Squeeze the juice out of the lemon. Dissolve the butter in a saucepan, add flour and fry until golden brown. Then gradually (constantly stirring with a whisk) pour in the broth, bring to a boil and cook for 15-20 minutes. The mixture should be smooth, without flour lumps. Add mushrooms and cream to a slightly boiling mixture. Cook over low heat for 5-7 minutes. Add lemon juice and bring to a boil. Salt and pepper. The sauce is ready.
600 g of white meat broth, 200 g of porcini mushrooms or champignons, 200 g of velvety sauce, 200 g of cream.

Put the chopped mushrooms in a saucepan, pour over the broth and cook for 20 minutes until the liquid is half boiled away. Pour the velvety sauce into a saucepan and, stirring occasionally, cook over low heat for another 10 minutes. Pour cream in a thin stream, stir and cook for another 5 minutes. Season with salt to taste and strain.

6 cm. tablespoons of butter, 3 cm. tablespoons of wheat flour, 800 ml of fish broth, 150 g of cream, citric acid, salt to taste.

Fry flour in butter until golden brown. Pour the fish broth in a thin stream and bring to a boil, stirring continuously. Cook for 20 minutes. Remove from heat, season with salt, add citric acid and whipped cream.

Oksanita, thanks for the recipe! I will definitely cook it!
Thank you very much for the much needed sauce. Just CLASS!
Cvetaal, Marunichka - to your health!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers