SOUBISE SAUCE
photo by clubfoody
- Ready In:
- 45mins
- Ingredients:
- 5
- Yields:
-
2 cup
ingredients
- 6 tablespoons butter
- 6 cups yellow onions, chopped (or sliced Lyonnaise cut)
- 1 teaspoon sea salt
- 1 1⁄2 cups bechamel sauce
- 1⁄4 teaspoon hot paprika (substitute tomato purée, herbs or spices)
directions
- In a large pot over medium-low heat, add butter and when melted and it starts sizzling, add onions and sea salt.
- 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.
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RECIPE SUBMITTED BY
clubfoody
Canada
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