soubise sauce
Creamy, smooth and tasty, this sauce is an excellent choice for enhancing and elevating your dinner.
yield
2 cups
prep time
5 Min
cook time
40 Min
method
Stove Top
Ingredients For soubise sauce
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6 Tbspbutter
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6 cyellow onions, chopped or sliced (lyonnaise cut)
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1 tspground himalayan sea salt
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1 1/2 cbéchamel sauce
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1/4 tsphot paprika (substitute tomato purée, herbs or spices)
How To Make soubise sauce
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1In a large pot over medium-low heat, add butter and when melted and it starts sizzling, add onions and sea salt.
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2Stir to coat, cover and cook until soft and translucent, about 20 minutes, stirring occasionally - DON’T brown them.
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3Meanwhile on medium heat, make the béchamel sauce and season with freshly ground black pepper and salt – don’t add nutmeg; set aside.
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4When 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.
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5Remove 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.
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6Add 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.
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7Serve 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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8To view this recipe on YouTube, click on this link >>>> https://youtu.be/gbeRugb9_lw
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Categories & Tags for SOUBISE SAUCE:
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