This rich, velvety, ivory-colored sauce has a deep chicken flavor that perfectly complements poached, baked, or roasted chicken. It's a time-honored French classic, made by adding cream and, if you like, a hint of mushroom essence to a velouté sauce.
2 teaspoons Fond de Poulet Gold® dissolved in 2 cups hot water
3/4 cup heavy cream, divided
1/2 teaspoon Essence de Champignon Gold® (optional)
2 tablespoons unsalted butter
Salt and ground black pepper
In a medium saucepan, combine the velouté sauce, diluted Fond de Poulet Gold®, and 1/2 cup of the cream. Bring the mixture to a rapid simmer over medium heat and cook until it is reduced by 2/3, to about 1 1/2 cups.
Whisk in the remaining cream, the Essence de Champignon Gold® (if using), and the butter and reduce the heat to low. Cook, stirring, for another minute or two, until the mushroom essence and the butter have dissolved. Season to taste with salt and pepper.
Some traditional recipes for Sauce Supreme call for mushroom flavoring, some do not. The choice is yours depending on what would work best in your dish.