What finishes a velouté to create a cream-based derivative known as Sauce Supreme?

What finishes a velouté to create a cream-based derivative known as Sauce Supreme?

• A. Cream.
• B. Butter.
• C. Tomato.
• D. Stock.

Answer: (A)

Finishing a velouté with cream creates a cream-based derivative with a rich, smooth texture and pale color. A velouté is built from white stock thickened with a light roux; adding heavy cream transforms that light, stock-forward foundation into Sauce Supreme, delivering more body, softness, and richness that define the cream sauce. The other options wouldn’t produce that characteristic creaminess: tomato would introduce color and acidity, changing the sauce’s flavor profile; stock would keep it thinner and less lush; butter alone would enrich and gloss but wouldn’t give the distinctive dairy-rich cream quality.

Finishing a velouté with cream creates a cream-based derivative with a rich, smooth texture and pale color. A velouté is built from white stock thickened with a light roux; adding heavy cream transforms that light, stock-forward foundation into Sauce Supreme, delivering more body, softness, and richness that define the cream sauce. The other options wouldn’t produce that characteristic creaminess: tomato would introduce color and acidity, changing the sauce’s flavor profile; stock would keep it thinner and less lush; butter alone would enrich and gloss but wouldn’t give the distinctive dairy-rich cream quality.