Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Soubise Sauce

The Soubise Sauce is a classic cream sauce for vegetables made by sauteeing onions and then puréeing them before adding to a basic Béchamel sauce.

The Soubise Sauce is an excellent accompaniment for vegetables, eggs or chicken.

1 pound onions, chopped
4 tablespoons butter
1 quart béchamel sauce

In a heavy-bottomed saucepan, melt the butter and cook the onions until soft and translucent, but don't let them turn brown. Transfer cooked onions to a food processor. Purée briefly and then return them to the pot. Whisk the Béchamel into the puréed onions and bring the sauce to a simmer.

Note:
For a simple variation on the classic soubise sauce, add 2 cups of tomato purée to the sauce just before serving.


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