Supreme Sauce

Make chicken more interesting with this gorgeous sauce.Served hot with poached chicken, vol-au-vent etc


  • 60ml (2fl. Oz) Avonmore Fresh Cream
  • 50g (2oz) Avonmore Butter
  • 50g (2oz) flour
  • ½ litre (18 fl. Oz) chicken stock (warm)
  • 1 egg yolk
  • 2-3 drops lemon juice
  • Salt & Pepper


  1. Melt the butter in a heavy bottomed large saucepan. Add flour and cook out to a sandy texture over gentle heat without colouring
  2. Gradually stir in the warm chicken stock, bringing to the boil, simmer gently for one hour
  3. Mix the egg yolk and cream in a bowl to form a liaison, add a little of the sauce to the liaison
  4. Return liaison with sauce to a large saucepan stirring all the time, do not allow to boil. Strain, add lemon juice and salt & pepper.
3.80 avg. rating (74% score) - 5 votes

Quick Recipe Finder

My Cookbook

Register now

Submit Recipe

Submit your recipe