Sauce Ivoire (Suprême Velouté, Chicken Glaze)

This 3rd generation mother sauce derives from Sauce Velouté de Poulet and Sauce Suprême. The ivory sauce is made by adding chicken glace or demi-glace to suprême sauce, enhancing the savory flavours. Ivory sauce pairs well with eggs, sweetbreads or poultry dishes.

2 cups Suprême Velouté (500 mL)
1 Tbsp. glace de volaille (15 g)
1 Tbsp. butter (15 g)
sea salt
white pepper, freshly ground
lemon juice, freshly squeezed

Make the Suprême velouté sauce, skipping the "finishing" stage. Cover and simmer on very low heat, whisking occasionally until ready for the next step.

Add the chicken glaze and stir until combined.

To Finish:
Remove from the heat and swirl in the finishing butter until melted. Season with salt, white pepper, and lemon juice. Serve right away.

Makes 2 cups.