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tradicionalmente se ha hecho mediante la combinación de partes iguales de caldo de ternera y salsa espagnole, siendo esta última una de las cinco salsas madre de la cocina francesa clásica.
it is traditionally made by combining equal parts of veal stock and espagnole sauce, the latter being one of the five mother sauces of classical french cuisine, and the mixture is then simmered and reduced by half.
es considerada una de las clásicas "pequeñas salsas" de la cocina francesa, esto es, una salsa elaborada de la combinación de una salsa madre con algunos ingredientes extra.
"suprême" sauce is one of the classic "small sauces" of french cuisine, that is, one made by combining a basic or mother sauce with extra ingredients.