Matthew 5:19 Therefore anyone who sets aside one of the least of these commands and teaches others accordingly will be called least in the kingdom of heaven, but whoever practices and teaches these commands will be called great in the kingdom of heaven.
Fall is here. That is when the temperatures fall and we have 39 degrees at night and 80 degrees during the day! Oh well, often times I can’t make up my mind either! The last of the garden produce is in. It kinda makes me sad. I love having fresh produce on hand. This weekend I cut up the last of the peppers and put them in the freezer. I will enjoy using them all through the winter. We planted both red and green peppers. What we got were green peppers with an occasional red spot. I’m fairly certain that isn’t how mother nature intends us to do it, but sometimes you get what you get.
I know I have said before that we really love Tilapia. We’ll we do! So I am always looking for a new way to fix it or a new surprise topping. This Supreme sauce turns grilled Tilapia into a meal fit to serve — we’ll on a cruise ship! 🙂 I hope you enjoy it also.
Supreme Sauce also known as Sauce Supreme is a white sauce used in many dishes. It is a derivative of one of the 5 “Mother Sauces” called veloute sauce made with chicken stock. The basic ingredients of supreme sauce are chicken veloute sauce, heavy cream, butter, lemon juice, salt and pepper.
Supreme sauce is similar to another one of the “mother sauces” called béchamel sauce, another white sauce. The basic ingredients for béchamel sauce are butter, flour, milk, salt, pepper, and sometimes nutmeg. The only major differences are the use of cream instead of milk, and the use of nutmeg. We are not wild about nutmeg at our house and so I usually do not use this sauce.
Supreme sauce is typically served in chicken recipes or with any kind of poultry, seafood recipes, and lamb sweetbreads recipes. Supreme sauce is also served on white fish such as cod, or shellfish such as pan-fried scallops. And in our case, Tilapia! We love Supreme Sauce and I like to occasionally add a bit of cayenne pepper giving the sauce a little “kick!”
In the future I plan to share the recipes for all of the 5 “Mother Sauces”, but for now I will start with my favorite!
|TILAPIA WITH SUPREME SAUCE
4 – 6 Tilapia filets (you will have enough sauce for at least 6)
Mix together in a plastic bag
Sprinkle 2 tablespoons olive oil in heavy skillet over medium heat. When oil is sizzling hot, cook filets 5 minutes on each side, turning once.
* Begin by preheating a pan to medium.
Remove fish filets to serving platter, gently spoon Supreme Sauce over each filet. Serve remainder of sauce on the side.
DEFINING THE FIVE MOTHER SAUCES
Béchamel,the classic white sauce, was named after its inventor, Louis XIV’s steward Louis de Béchamel. The king of all sauces, it is often referred to as a cream sauce because of its appearance and is probably used most frequently in all types of dishes. Made by stirring milk into a butter-flour roux, the thickness of the sauce depends on the proportion of flour and butter to milk.
Velouté is a stock-based white sauce. It can be made from chicken, veal or fish stock. Enrichments such as egg yolks or cream are sometimes also added.