Transform Your Poultry Dishes with This Easy Iconic French Sauce Recipe!

From giant bottles of ketchup to tubes of mayonnaise and jars of Savora, the entire inside door of your refrigerator is dedicated to a haphazard collection of industrial sauces, jumbled together with samples of sweet soy sauce and little containers of Creamy Deluxe from McDonald’s. You’d certainly prefer to avoid these overly fatty and sugary products, but find it hard not to slather them on your chicken cutlets.

Asparagus, however, receives special treatment. When you pick some up at the market, you always find the motivation to whip up some homemade mayonnaise. With the help of an immersion blender, you effortlessly create the emulsion. So why not try your hand at other recipes? In fact, many classic French sauces are even easier to make than mayonnaise, which can sometimes be tricky to emulsify. For instance, meunière butter is simply prepared with a bit of flour and browned butter, enhanced with a dash of lemon juice.

Similarly, the supreme sauce is not at all complicated to make. Crafted from a chicken stock base mixed with white wine and enriched with cream, it adds flavor and creaminess to turkey fillets and chicken escalopes. Chef Philippe Etchebest opts to leave out the flour for a lighter touch. With his guidance, you can’t go wrong!

• 20 cl of white wine
• 20 cl of heavy cream
• 25 cl of chicken stock
• 20 g of butter
• 1 half of a yellow lemon
• Espelette pepper (optional)

1. Reduce the white wine in a saucepan over medium heat until it becomes syrupy.

2. In a mixing bowl that has been chilled in the freezer beforehand, whip the heavy cream with a whisk. It’s important that the cream is also cold, as the chef notes. Set aside.

3. Once the white wine is reduced, add the chicken stock to the saucepan and reduce again over medium heat. Gradually incorporate the butter, stirring well each time.

4. Continue cooking over medium heat, add the juice of half a lemon, and season with Espelette pepper if desired.

5. Just before serving the sauce, fold in the whipped cream, mix well and gently reheat for one minute. “Once it’s added, it needs to be served. But above all, do not let it boil excessively, just warm it up,” he cautions.

Now all that’s left is to generously drizzle this sauce over your chicken breasts… and enjoy. With a dish worthy of the finest restaurants, the bottle of barbecue sauce or mayonnaise will stay in the fridge door!