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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.