Modern Soubise Sauce
A classic French sauce made from pureed onions, velouté, and cream. Perfect for serving with meats or eggs.
Ingredients
- 2 cups Yellow onions
- 4 cups Water
- 1 cup Velouté Sauce (See recipe below)
- 0.5 cup Heavy cream
- 0.25 teaspoon Salt (or to taste)
- 0.125 teaspoon Black pepper (or to taste)
- 2 tablespoons Butter (For Velouté Sauce)
- 2 tablespoons All-purpose flour (For Velouté Sauce)
- 1 cup Chicken stock (For Velouté Sauce)
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Instructions
- 1Cover the sliced onions with boiling water and cook for 5 minutes. Drain the water. Repeat this process once more, cooking until the onions are very soft.
- 2Drain the softened onions and rub them through a fine-mesh sieve or blend in a blender until smooth.
- 3Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. Gradually whisk in the chicken stock, ensuring no lumps form. Simmer for 10 minutes, stirring occasionally, until the sauce thickens.
- 4Add the pureed onions and cream to the velouté sauce. Season with salt and pepper to taste. Heat gently, stirring until well combined and heated through. Do not boil.
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