Sauce suprême

Chef Adam Byatt shares his stellar recipe for sauce suprême. This French ‘daughter’ sauce is made by enriching a velouté with cream or crème fraîche and lemon.

Adam says: “This is a great base sauce to have in your armoury, fab with all kinds of poultry. You’re best off using fresh chicken stock here or poaching a whole bird and using the cooking liquid. The sauce will also take wholegrain mustard well but, most importantly, it can be made with fish stock instead; the same principles will yield a wonderful fish velouté, perfect for poached trout or salmon.”

Adam launched Trinity, in London, in 2006 and the restaurant has a Michelin star. He opened Bistro Union in 2011 and his Clapham triumvirate was completed by Upstairs At Trinity. He’s also chef director at Brown’s Hotel in Mayfair. Follow Adam on Instagram @adambyatt

Once you’ve mastered sauce suprême, check out Adam’s recipes for beurre blanc and perfect peppercorn sauce.