Supreme Sauce

Name: Supreme Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2½ cups (600 ml)
Cuisine: French Classic
Ingredients: 1/2 cup + 2 Tbsp + 2 tsp white wine (200 ml) White Wine; 1/2 cup + 2 Tbsp + 2 tsp heavy cream (200 ml) Heavy Cream; 1 cup + 2 tsp chicken stock (250 ml) Chicken Stock; 1½ Tbsp (20 g) Butter; 1 Tbsp lemon juice (15 ml) Lemon Juice; about ½ tsp (1 g) Espelette

Independent adaptation of a publicly published Philippe Etchebest recipe. Not affiliated with, sponsored by, or endorsed by Philippe Etchebest.

FINISHING SAUCE · ROAST CHICKEN & POULTRY

In the published recipe, this is the finishing sauce for re-eligible under §1 v2 2026-07-18.

Etchebest's supreme sauce for roast chicken.

On the jar

SUPRME

Method: stove
Yield: about 2½ cups
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

White Wine 200 mlHeavy Cream 200 mlChicken Stock 250 mlLemon Juice 15 ml

Ingredients

White Wine1/2 cup + 2 Tbsp + 2 tsp white wine (200 ml)
Heavy Cream1/2 cup + 2 Tbsp + 2 tsp heavy cream (200 ml)
Chicken Stock1 cup + 2 tsp chicken stock (250 ml)
Butter1½ Tbsp (20 g)
Lemon Juice1 Tbsp lemon juice (15 ml)
Espeletteabout ½ tsp (1 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Supreme Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 7 stars · 1 national award

Sherry Mustard Vinaigrette★ STARRED KITCHENOn the jar: SHERRY
Citrus Vinaigrette★ STARRED KITCHENOn the jar: CITRUS
Dill Creme Fraiche★ STARRED KITCHENOn the jar: DILL CRME
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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Provenance

Philippe Etchebest works in French southwest / bistronomie at Hostellerie de Plaisance; credentials include Michelin 2* (Hostellerie de Plaisance, Saint-Émilion); Meilleur Ouvrier de France 2000.

Originally published as Sauce Suprême.

Adapted from a Philippe Etchebest recipe (Philippe Etchebest / philippe-etchebest.com Programme Mentor (re-eligible under §1 v2 2026-07-18)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Philippe Etchebest / philippe-etchebest.com Programme Mentor (re-eligible under §1 v2 2026-07-18) (published as “Sauce Suprême”). Full citation lives in Provenance.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar