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Sauce Soubise
Recipe type: Sauce
Cuisine: French
For eggs, veal and lamb.
  • 2 cups béchamel sauce made with 4 tbsp. butter, 4 tbsp. flour and 2 cups milk
  • 4 medium onions, chopped
  • 4 tbsp. butter
  • 2 tbsp. heavy cream
  • salt, pepper
  1. Blanch the chopped onions for 2 minutes in boiling salted water.
  2. Drain.
  3. Melt the butter in a heavy saucepan, add the onions, salt, pepper, cook gently without browning for 20 minutes.
  4. They must stay white.
  5. Add the béchamel sauce and cook another 10 minutes.
  6. Strain through a chinois.
  7. Reheat the sauce, taste for seasonings.
  8. Off the heat add the cream and some more butter, if desired.