Sauce Supreme


2  cups Sauce Veloute
1-1/2 cup chicken broth
1 cup sour cream
2 tablespoons butter


  • Mix Sauce Veloute with chicken broth and place over double boiler to cook for about 30 to 45 minutes.
  • Gradually add sour cream and cook for next 10 to 12 minutes. Keep sauce hot.
  • Add butter before serving and mix well.
  • Serve hot.

Double Boiler:

A double-boiler is a stovetop apparatus used to cook delicate sauces such as beurre blanc to melt chocolate without burning, or for any occasion when more indirect heating is desired.

It consists of a saucepot of boiling water, on top of which a second pot fits, so that the latter is heated by steam.

If one does not own such a device, the same cooking technique can be achieved by placing a metal bowl or glass bottle in a larger pot of boiling water.

Real Cooking

A bain-marie (or "water bath") is an apparatus used in cooking for applying gentle heat to food. The food is placed in a container which in turn is placed in a shallow dish filled with hot water, which is then usually placed in an oven.

The term originates from alchemy, where some practitioners needed to give their materials prolonged periods of gentle heating, in an attempt to mimic the supposed natural processes whereby precious metals germinated in the earth.

It was said to be an invention of Mary the Jewess, an ancient alchemist and traditionally supposed to have been Miriam, a sister of Moses. The name comes from this tradition, the French bain de Marie meaning "Mary's bath".

Custard, for example, may be cooked in a bain-marie to prevent a crust from forming on the outside of the custard before the interior is cooked.

A similar device is a double boiler.