For this post, we'll be making the mother sauce, velouté, a child sauce called sauce suprême, and some awesome sous vide chicken and vegetables.
Part I: Sauce Suprême
Ingredients:
Velouté Sauce
2 tbsp butter
2 tbsp flour
1 cup chicken stock
Sauce Suprême
1 cup velouté sauce
¼ cup heavy cream
1 tbsp cold butter for mounting
Inspiration for the chicken and vegetables comes from the ChefSteps recipes for chicken roulade and whole poached chicken. The sauce suprême recipe is from a combination of a few recipes + personal experience.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKmasEh6Pgrk_GMm_KATb-FZ0IBfgkxmkRqXtAzrn0RJHqiNfgCNBIBtwBvJAfcXKq0qutTaSivgBdalANVWfQ5qb3XwKGwJmA4mU0_QAhSbCJvd698w7IYnowc4gb7iETmsEly3LRKko/s1600/DSC_0450.jpg)