The soubise sauce is a delicate French preparation created by combining simple bechamel, cream and an onion puree. The resulting onion sauce is a delight typically served with meat or eggs.
Ingrediants
Portions:
4
Bechamel
- 30 ml of Butter
- 30 g of flour
- 240 ml of milk
Soubise
- Bechamel
- 2 medium onions, peeled and coarsely chopped
- 30 g of Butter
- 45 ml of cream
Steps
Method 1 of 2: Prepare the bechamel
Bechamel is the first ingredient in soubise sauce. It can be prepared and frozen in advance, or directly when preparing the sauce.
Step 1. Melt the butter in a medium sized saucepan
Step 2. Add the flour to form a roux
This is the first stage of any French sauce.
- When preparing a roux, remember that the proportion of flour must always equal that of the butter.
- If you want a thicker sauce use 45ml / g of both. If you want a more liquid sauce, use 1 tablespoon of each.
Step 3. Cook the roux over high heat, stirring constantly until a pale golden color is obtained
Step 4. Remove the roux from the heat and allow it to cool slightly as you heat the milk in a separate pot, until it comes to a gentle boil
Step 5. Slowly blend the milk into the roux, a few spoonfuls at a time
Adding the hot milk slowly will help the sauce thicken quickly.
Step 6. Heat the sauce until it almost boils to thicken it
When cooked, it will have to cover the back of the spoon with a veil.
Step 7. Remove the sauce from the heat and let it cool for a few minutes
Method 2 of 2: Complete the Salsa
When the bechamel is ready, you can start preparing the soubise sauce.
Step 1. Heat the butter in a pan and add the onions to the melted butter
Step 2. Fry the onions until soft and translucent
Step 3. Transfer the onions to a food processor or blender and blend until smooth
Step 4. Incorporate the blended onions into the béchamel
Step 5. Add 45ml of cream, 15ml at a time
Stir carefully after each addition.
Step 6. Season the finished sauce to your taste with salt and pepper and serve the sauce with a recipe of your choice
Advice
- Try replacing regular cooking cream with crème fraîche, a mixture of butter and sour cream, to intensify the flavor of the sauce.
- Use white pepper to flavor the sauce without changing its color.
