Best Sauce Soubise Recipes

SAUCE SOUBISE (ONION SAUCE)

Steps:

• Cook the onions in 2 T of butter until they are very soft (about 12 minutes). They should not brown. (In France they puree the onions for a more refined sauce.) At this point it's your choice.
• In a saucepan, melt the other 2 T of butter & incorporate the flour, stirring over low heat for 2 minutes.
• Gradually whisk in the milk, blending well after each addition. Cook the sauce over low to medium heat until it thickens & comes just to a boil. Remove from heat & stir in the cooked onions & heavy cream.

SAUCE SOUBISE

Steps:

• To Béchamel sauce add Gruyère cheese, Parmesan cheese, and onion. Add salt and pepper to taste. Heat until flavors are thoroughly blended and the sauce is smooth.

SOUBISE SAUCE

Steps:

• Cook the onion: In a medium saute pan, combine the butter and onions with 2 tablespoons water and a generous pinch of salt over medium-low heat. Cook, stirring occasionally, until tender, 8 to 10 minutes. (There should be little liquid in the pan and the onion should not be browned.)
• Make the cream base: In a saucepan, add the cream and warm over medium heat. Allow the cream to come to a boil and reduce slightly, 2 to 3 minutes. Add the Gruyere and Parmesan and let melt a little. Add the Worcestershire, nutmeg, lemon zest and salt and pepper to taste. Whisk the ingredients together in the pan and let it cook until the cream thickens, 2 to 3 minutes.
• Pour the cream base over the onions and bring to a simmer. Remove from the heat, then stir and let the mixture rest for 2 to 3 minutes. Taste for seasoning.

SOUBISE (WHITE ONION SAUCE)

Steps:

• Saute the onions in the butter until transpaents.
• Add the veloute sauce (posted separately) to the onions and bring the sauce to a boil.
• Reduce the heat to a simmer and cook for 30 minutes At this point puree the sauce in a blender.
• This will give you a smooth sauce.
• Add the whipping cream and then season to taste.

ONION SAUCE (SAUCE SOUBISE)

Steps:

• Melt the butter over a gentle heat.
• Add the onions and cook in a covered saucepan over a low heat until really soft but not browned.
• Season with salt and freshly ground pepper. Stir in the flour, add the milk and simmer gently for an additional 5 minutes until thickened.
• This sauce keeps for 3-4 days covered in the fridge.
• Variation: Onion and Mint Sauce.
• Add 2-3 tablespoons freshly chopped mint to the Onion Sauce before serving.

SOUBISE SAUCE

Steps:

• In a large pot over medium-low heat, add butter and when melted and it starts sizzling, add onions and sea salt.
• Stir to coat, cover and cook until soft and translucent, about 20 minutes, stirring occasionally - DON'T brown them.
• Meanwhile on medium heat, make the béchamel sauce and season with freshly ground black pepper and salt - don't add nutmeg; set aside.
• When the cooking time is up, remove the lid and let the liquid evaporate from the onion mixture, about 10 minutes, stirring often to prevent it from browning.
• Remove from the heat and transfer the onions to the bowl of a food processor. Purée them until the texture is smooth, 15 to 20 seconds.
• Add the puréed onions to the béchamel, stir well and bring the mixture to a simmer. Depending on what it will be served with, season it appropriately.
• Serve immediately otherwise, place some wax paper on top to prevent a skin from forming and move it to the back burner, keeping it warm until needed.
• To view this recipe on YouTube, click on this link >>>> https://youtu.be/gbeRugb9_lw