Soubise Sauce
A delicate, creamy white onion sauce traditionally served with roast pheasant or poultry. This classic French preparation involves making a standard white onion sauce, passing it through a sieve to create a smooth purée, and enriching it with cream.
Ingredients
- 4 large White onions, peeled and sliced
- 2 tbsp Butter
- 2 tbsp All-purpose flour
- 1.5 cups Whole milk
- 0.5 cup Heavy cream
- 0.5 tsp Salt (Adjust to taste)
- 0.25 tsp White pepper
- 4 cups Water for boiling
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Instructions
- 1Peel the onions and slice them thinly.
- 2Place the sliced onions in a pot of boiling salted water. Cook until they are very tender and soft.
- 3While onions are draining, melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes without browning (making a white roux). Gradually whisk in the milk until smooth and thickened.
- 4Add the drained, boiled onions to the white sauce. Simmer gently together to allow flavors to meld.
- 5Rub the onion and sauce mixture through a wire sieve (or fine mesh strainer) into a clean bowl or pan. Use the back of a ladle or spoon to push the onion pulp through, ensuring a smooth texture.
- 6Return the sieved sauce to the pan over low heat. Stir in the cream. Season with salt and white pepper. Heat gently until hot, but do not let it boil vigorously.
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