Soubise Sauce
Sauces have always been a big part of my culinary journey. Growing up as a French girl, they were served almost every day either with meals cooked in or along with them. When I moved out on my own, it was natural for me to make sauces and I was quite good at it. With little experience in the cooking department, sauces were my savior because they really enhanced my food. Gaining more and more confidence in the kitchen, I experimented with making “harder” sauce recipes.
There was one though that my mother used to make all the time and later on, I found out its “proper” name. It was Béchamel also known as White Sauce. This was the first sauce from the Classic 5 French Mother Sauces that I really mastered. From there, I started making its derivative sauces which are Mornay, Nantua, Cheddar Cheese, Cardinal and this featured one… Soubise Sauce!
This white onion sauce is absolutely delicious! Cooked on low temperature in tons of butter (French love their butter… and wine), the onions get creamy and soft. When they’re done, they are puréed into a smooth texture and then added to the Béchamel Sauce. Oh my, oh my! Simply divine!
In the video, I don’t show you how to make Béchamel Sauce because I already have in a previous episode so to get the recipe, click on the link. Also when the puréed onions and the white sauce are combined, this is when you decide on what seasonings to add to it. When I make Soubise Sauce, my spice of choice is hot paprika. It balances really well with the sweetness of the sauce.
Soubise Sauce is perfect to spoon over grilled chicken or pork chops. It also goes very well with beef and game meats. Like any other French Mother Sauce, this one is pretty easy and straight forward so elevate your proteins with this beautiful secondary sauce from Béchamel.
Bon Appétit!
Here are more fabulous sauce recipes for you to try…
– Basic Brown Sauce
– Triple Chili Wing Sauce
– Iguana’s Mushroom Sauce
– Indonesian Peanut Sauce
– Caribbean BBQ Sauce
– Romesco Sauce
and for even more sauce recipes, click on this link… Recipe Category • Sauces & Marinades
Don’t forget to subscribe to our YouTube channel by clicking on this link… Club Foody YouTube
Soubise Sauce
Hover to scale
Ingredients
- 6 tbsp. butter tips & tricks
- 6 cups yellow onions, chopped or sliced (Lyonnaise cut) tips & tricks
- 1 tsp. ground Himalayan sea salt
- 1 1/2 cups Béchamel Sauce see Recipe
- 1/4 tsp. hot paprika (substitute tomato purée, herbs or spices) optional
Directions
- 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.
Don't forget to rate and comment on this recipe!
