Supreme sauce

Strain the chicken broth, squeezing in pass any vegetables that were used to prepare them, so you have a hearty and flavorful broth; only partially grease free, put it in a saucepan and bring it to a boil at moderate heat.

Meanwhile, in a saucepan, put the butter and let it melt.

Add the flour and cook for about 5 minutes over low heat, stirring with a wooden spoon without let it cook, getting a white roux.

Add to hot broth white roux, a little at a time, stirring constantly with wooden spoon, until obtaining a homogeneous and smooth sauce.

Adjust the salt (but beware because the broth is already salty) and add a pinch of pepper.

Cook on a moderate flame for about 20 minutes, until the flour is thoroughly cooked, then add the cream gradually, stirring constantly, until the sauce is of right consistency.

This sauce is served hot with boiled rice with butter raw and boiled meat; is the traditional sauce for boiled chicken.

Variant: incrase Supreme sauce by adding 2 tablespoons of grated Parmesan cheese or egg yolk.