Sauce Reine (Suprême Velouté, Chicken, Cream, Lemon)

This 3rd generation mother sauce derives from Sauce Velouté and Sauce Suprême. Queen's (à la Reine) velouté is a rich compound sauce of the chicken-based Suprême with the addition of chicken glaze, cream and truffles. Pairs well with fish, chicken, or egg dishes.

2 cups Suprême Velouté (500 mL)
½ cup whipping cream
¼ cup white chicken, cooked, finely julienned
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.

Using a mixer, whip the whipping cream until stiff peaks form.

To Finish:
Remove from the heat and add the julienned chicken. Season with salt, white pepper and lemon juice. Fold in the whipped cream. Serve right away.

Makes 2¾ cups.