Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Sauce Supreme

An incredibly rich sauce similar to a veloute. It just may be the French version of an upscale country gravy.

  • Yield: 2 cups


  • 5 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups chicken stock
  • Salt
  • Freshly ground white pepper
  • 1/2 cup heavy cream


  • Melt 3 tablespoons of the butter in a saucepan over medium heat. Add the flour and whisk for 2 minutes. Add the stock, 1/2 cup at a time, and whisk until smooth. Season with salt and pepper, and bring the mixture to a boil Reduce the heat to low and cook for 15 minutes. Whisk in the cream and continue to cook for 2 minutes. Season with salt and pepper. Remove from the heat and whisk in the remaining butter. Serve warm.