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Here are four essential chicken sauces every cook should know. Mustard cream sauce combines sharp Dijon with rich cream for a tangy sauce that brings out all the flavour of chicken. Beurre blanc is a classic French butter sauce made from white wine reduction whisked with cold butter, creating a silky, elegant emulsion. Roasted red pepper sauce offers vibrant colour and deep sweetness by blending roasted peppers with garlic, shallots and cream. Sauce suprême represents classical French cooking at its finest—a creamy velouté enriched with butter that transforms simple chicken into restaurant-quality cuisine. Each provides distinct flavours and techniques for elevating everyday chicken dishes.