What You Need to Know
Whipping cream and egg yolks with chicken or fish stock to create a stable emulsion, which is essential for the Italian sauce suprême. The cream and egg yolks are whipped with the stock over a water bath, allowing the mixture to heat up to around 60-70°C.
Italian suprême is unique in that it allows for the creation of a creamy and rich sauce, which is essential in Italian dishes like chicken and fish.
Steps
- 1.
Suprême de Volaille (France): Forms the velvety base for chicken dishes
- 2.
Fettuccine Alfredo (Rome, Italy): Provides the foundational creaminess
- 3.
Blanquette de Veau (France): Creates the luxurious sauce texture
The Science
Primary Reaction
emulsification