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Soubise Sauce: photo of the dish
Illustrative photo: Gary J. Wood — CC BY-SA 2.0, Wikimedia Commons
Sauces & basics

Soubise Sauce

A smooth, velvety white sauce, rich and mellow, made by slowly melting onions in butter and then binding them with a béchamel. It goes beautifully with white meats, eggs and vegetables.

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Ingredients

Ingredients

Spices & seasoning

Instructions

  1. Finely slice the onions and melt them in half the butter over very low heat, covered, for 25 minutes without letting them colour.
  2. Add the sugar towards the end of cooking to soften the onions, then set aside.
  3. In another saucepan, make a roux with the remaining butter and the flour, and cook for 2 minutes.
  4. Gradually pour in the hot milk, whisking constantly, until you have a smooth béchamel.
  5. Add the softened onions and simmer for 10 minutes over low heat.
  6. Blend the sauce until smooth, then stir in the crème fraîche.
  7. Season with salt, pepper and nutmeg, and serve hot.

Variations and tips

Cumin Soubise. Add a pinch of ground cumin along with the onions for a warm note.

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Original Ecomely recipe.