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Sauce Suprême

A rich chicken and veal sauce thickened with flour and finished with cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Sauce Suprême

Ingredients

Directions

Prepare the base

  1. Cut the chicken carcasses, wings, necks, and thighs into pieces.

  2. Heat butter in a pot.

  3. Sauté the chicken and veal trimmings with onions and carrot for 7 to 8 minutes.

  4. Sprinkle flour over the mixture.

  5. Cook for 2 minutes.

Make the sauce

  1. Add good white broth to create a light sauce.

  2. Let the sauce come to a boil.

  3. Reduce heat to simmer.

  4. Skim the surface.

  5. Add a bouquet of parsley and fresh mushroom trimmings.

  6. Cook for 35 minutes, skimming as needed.

  7. Strain the sauce into a reduction pot.

Reduce and finish

  1. Reduce while stirring, adding broth gradually.

  2. Finish with a few tablespoons of good cream and a small piece of fine butter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  3. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Chicken carcasses, wings, necks, and thighs
Provides the main meaty flavor and body that the stock-based sauce is built on.
Veal trimmings
Adds gelatin-rich body and deeper savory flavor to the sauce.
Flour
Thickens the sauce by binding with fat and liquid during cooking.
Good white broth
Forms the liquid base of the sauce, carrying flavor and setting its volume.
Good cream
Adds richness and a smooth, silky texture to the finished sauce.
Butter
Adds fat and flavor, and enriches the sauce at the finish for a glossy texture.

The step that matters

Reduce while stirring, adding broth gradually. Reducing concentrates flavor and thickens the sauce, but scorching can occur on the bottom of the pot. Stirring and adding broth in portions keeps the sauce smooth and controls its consistency.

Swap the onion

How well each one fits the dish's main ingredients (chicken, veal, carrot, butter, flour, parsley, mushroom):

  1. Shallotfits better
  2. Leekfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against chicken, veal, carrot, butter, flour, parsley, mushroom. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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