Traditionally, this sauce is made from a velouté sauce ( a roux sauce made with a meat stock-in the case of suprême, a chicken stock is usually preferred ), reduced with heavy cream or crème fraîche, and then strained through a fine sieve.

It is possible to make a similar sauce to pass for sauce suprême by taking béchamel sauce ( a classic white mother sauce made with butter, flour and milk ), with a poultry stock ( effectively a shortcut to making a velouté by combining the roux and stock elements ) and butter.

# REDIRECT velouté sauce

It is the thickening agent of three of the mother sauces of classical French cooking: béchamel sauce, velouté sauce, and espagnole sauce.

Which duc de Mornay, if any, is honored in sauce Mornay is debated: Philippe, duc de Mornay ( 1549 – 1623 ), Governor of Saumur, and seigneur du Plessis-Marly, writer and diplomat, is generally the favored candidate, but a cheese sauce at his table would have to have been based on what we would term a velouté sauce, for Béchamel had not been invented.

In preparing a velouté sauce, a light stock ( one in which the bones used have not been previously roasted ), such as chicken or fish stock, is thickened with a blond roux.

The sauce produced is commonly referred to by the type of stock used e. g. chicken velouté.

Sauces derived from a velouté sauce include:

* Suprême sauce: By adding a reduction of mushroom liquor ( produced in cooking ) and cream to a chicken velouté

Allemande sauce is a sauce in French cuisine that is based on velouté sauce, but thickened with egg yolks and heavy cream, and seasoned with lemon juice.

* Sauce ravigote: The addition of a little lemon or white wine vinegar creates a lightly acidic velouté that is traditionally flavored with onions and shallots, and more recently with mustard.

* Normandy: Mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté, finished with a liaison of egg yolks and cream

The term velouté is from the French adjectival form of velour, meaning velvet.

Sauce velouté is often served on poultry or seafood dishes, and is used as the base for other sauces.

Often referred to as fonds, meaning " foundations ", these base sauces, espagnole, velouté, and béchamel, are still known today.

Thus the ingredients of a velouté are equal parts by mass butter and flour to form the roux, a light chicken or fish stock, and salt and pepper for seasoning.

da: Sauce velouté

A similar process happened during the development of many languages, including Brazilian Portuguese, Old French, and Polish, in all three of these resulting in or, whence Modern French sauce as compared with Spanish salsa, or Polish Wisła ( pronounced ) as compared with English Vistula.

Fish sauce that has been only briefly fermented has a pronounced fishy taste, while extended fermentation reduces this and gives the product a nuttier, richer and more savory flavor.

Bring along the conventional ones -- catsup, pickle relish, mustard, mayonnaise -- plus a few extras, such as tangy barbecue sauce, chive cream cheese, or horse-radish for the brave ones in the crowd.

These recordings were completed in only a matter of days, and along with a few drawings and one of Curt's paintings taken from the wall to serve as cover art ( a dish of three boiled eggs, a green pepper, and a bottle of Tabasco sauce ), were all sent to SST shortly before the band returned to the road en route to their next gig.

Once the meat is seared, vegetables along with liquid ingredients ( for example often including premixed combinations of soy sauce, vinegar, wine, salt, sugar, and cornstarch ) are added.

Sate Kajang is a generic name for a style of sate where the meat chunks are bigger than normal, and the sweet peanut sauce served along with a portion of fried chilli paste.

Wright has appeared in television commercials for the chicken sauce, Chicken Tonight, Nescafé and Ladbrokes along with Chris Kamara, Ally McCoist and former Arsenal team mate Lee Dixon.

Hazelnuts are abundantly used in Turkish especially Pontic coast of Anatolia and Georgian cuisine, traditional Georgian snack Churchkhela or sauce Satsivi are often cooked with hazelnuts ( along with walnuts ).

* As a seasoning on century egg along with sesame oil and soy sauce.

A thick, sweet Chinese sauce called meijiang ( 梅醬 ) or meizijiang ( 梅子醬 ), usually translated as " plum sauce ", is also made from the plums, along with other ingredients such as sugar, vinegar, salt, ginger, chili, and garlic.

In the Southern United States, the gizzard is typically served fried, sometimes eaten with hot sauce or honey mustard, or added to crawfish boil along with crawfish sauce, and it is also used in traditional New Orleans gumbo.

Pad Thai or Phat Thai (, RTGS: Phat Thai, ISO p ̄ hạdịthy,, " fried Thai style ") is a dish of stir-fried rice noodles with eggs, fish sauce (), tamarind juice, red chili pepper, plus any combination of bean sprouts, shrimp, chicken, or tofu, garnished with crushed peanuts, coriander and lime, the juice of which can be added along with Thai condiments ( crushed peanuts, garlic, chives, pickled turnip, coriander, lime, spicy chili oil, chili powder, vinegar, fish sauce, sugar ).

Pakistanis often eat with their hands, scooping up solid food along with sauce with a piece of the baked bread, naan, or rice.

They are traditionally served on a small, rectangular paper plate along with a side order of bread ( similar to a hot dog bun, but without a slice in it ), and a serving of both ketchup, Danish remoulade sauce, which is somewhat similar to American relish, and mustard.

** Takikomi gohan, Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish

It is also well consumed with barbecues, along with garlic sauce.

A local schnitzel specialty, called Frankfurter Schnitzel, is always served with green sauce, along with apple cider ( Apfelwein ) as a traditional accompanying drink.

Local food in street cafes include gozo ( cassava ) and peanut spinach sauce, along with various species of bushmeat.

It is an integral ingredient ( along with sudachi, daidai, and other similar fruits ) in the citrus-based sauce ponzu, and yuzu vinegar is also produced.

Thickeners such as egg, crushed yam and bread crumbs are added after the meat is mashed or minced finely, along with seasonings such as ground ginger root, salt and soy sauce.

The dumplings are then cooked by steaming over a soup ( either a stock based on bones or tomato-based ), which is served with the dumplings, along with chili sauce.

Next, grated garlic and the vegetables are added, followed by Chinese rice wine, along with a sweet sauce.

The beverage is considered one of the seven necessities of Chinese life, along with firewood, rice, oil, salt, soy sauce and vinegar.

Flake ( for three ) a cupful of cold boiled haddock, mix with a cupful of cooked rice, two minced hard-boiled eggs, some buttery white sauce done with cream, cayenne, pepper, salt, a pinch of curry, a tablespoonful of minced onion fried, and a bit of anchovy.

Their ham butts, cured in oak-log smoke, were also esteemed when roasted or boiled, and served with this original sauce:

Spread dough with a mixture of 3 tablespoons chili sauce, 1 teaspoon horse-radish and 2 teaspoons mustard.

* Beef & Broccoli-Flank steak cut into small pieces, stir-fried with broccoli, and covered in a dark sauce made with soy sauce and oyster sauce and thickened with cornstarch.

* Ginger fried beef – 乾炒牛肉絲 gānchǎo niúròu-sī Tender beef cut in strings, battered, deep dried, then re-fried in wok mixed with a sweet sauce, a variation of a popular Northern Chinese dish.

The larger muscles of the animals were roasted and served with currant sauce, while the other smaller portions went into soups, stews, sausages, pies, and pasties.

Hawaiian cuisine: Seared ahi with wasabi beurre blanc sauce

It is often served with cold meat from the Sunday roast, and pickles or brown sauce.

Brewing specifically refers to the process of steeping, such as with making tea, sake, and soy sauce.

A raw tomato sauce with olive s, celery, spinach and walnut s on zucchini noodles.

They are also an ingredient of the gräddfil sauce served with the traditional herring dish served at Swedish midsummer celebrations.

) () is a Chinese dish of hand-made noodles, usually served in a beef or mutton-flavored soup ( 湯麵 tāngmiàn ), but sometimes stir-fried ( 炒麵 chǎomiàn ) and served with a tomato-based sauce.

Blanched kai-lan with oyster sauce

A condiment that is commonly associated with Teochew cuisine is shacha sauce ().

Typical courses of Jiangsu cuisine are Jinling salted dried duck ( Nanjing's most famous dish ), crystal meat ( pork heels in a bright, brown sauce ), clear crab shell meatballs ( pork meatballs in crab shell powder, fatty, yet fresh ), Yangzhou steamed Jerky strips ( dried tofu, chicken, ham and pea leaves ), triple combo duck, dried duck, and Farewell My Concubine ( soft-shelled turtle stewed with many other ingredients such as chicken, mushrooms and wine ).

Masala refers to spices, and this is the name given to the thick and pasty sauce based on a combination of spices with ghee ( clarified butter ), butter, palm oil or coconut milk.