Pistou Pistou Pistou (Provençal: "pisto" or "pistou" , ), or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. It is somewhat similar to the Ligurian sauce pesto, although it lacks pine nuts. Some modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. In the Provençal dialect of Occitan, "pistou" means "pounded". The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian Pecorino, and olive oil, crushed and mixed together with a mortar and pestle. The key difference between pistou
Suprême sauce is made by placing three-quarters of a pint of white sauce into a saucepan, and when it is nearly boiling, adding half a cup of concentrated fowl stock. It should then be reduced until the sauce is quite thick, passed through a "chinois" strainer into a "bain-marie" and have added two tablespoons of cream. Suprême sauce "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. Traditionally, this sauce is made from a "velouté" sauce (a roux sauce made with a meat stock -