Which classic velouté derivative is finished with cream to create a richer sauce?

Which classic velouté derivative is finished with cream to create a richer sauce?

• A. Sauce Bechamel.
• B. Sauce Velouté.
• C. Sauce Espagnole.
• D. Sauce Supreme.

Answer: (D)

Finishing a velouté derivative with cream creates a richer, silkier sauce. This particular derivative is known as Supreme. Velouté itself is a light sauce made from white stock thickened with roux, giving a pale, clean flavor. Adding heavy cream to that base enhances the texture and mouthfeel without overpowering the subtle notes of the stock, producing a smooth, luxurious finish. Supreme is the classic name for this cream-enriched velouté, typically used with poultry and other light meats. The other sauces are distinct: Bechamel is milk-based and enriched differently, Espagnole is a brown sauce with a deeper, roasted character, and velouté is the base that can be finished in various ways—cream to make Supreme being the cream-ended derivative.

Finishing a velouté derivative with cream creates a richer, silkier sauce. This particular derivative is known as Supreme. Velouté itself is a light sauce made from white stock thickened with roux, giving a pale, clean flavor. Adding heavy cream to that base enhances the texture and mouthfeel without overpowering the subtle notes of the stock, producing a smooth, luxurious finish. Supreme is the classic name for this cream-enriched velouté, typically used with poultry and other light meats. The other sauces are distinct: Bechamel is milk-based and enriched differently, Espagnole is a brown sauce with a deeper, roasted character, and velouté is the base that can be finished in various ways—cream to make Supreme being the cream-ended derivative.