Sauce Supreme Recipe

Ingredients for Sauce Supreme

• 1 cup white stock (made with chicken and veal)
• 1 tablespoon of chopped parsley, cress, and tarragon leaves, equal parts
• 1 tablespoon of lemon juice
• White roux sufficient to thicken

Instructions

1. Put the stock in a saucepan and add the roux, stirring until it is thick.
2. Put the herbs into boiling water, let them stand two or three minutes, drain on a towel, and mince them fine.
3. Stir them into the stock; add a little white pepper and salt if needed.
4. When very hot and ready to serve, add the strained lemon juice.
5. Pour over fish or meat.