Soubise Sauce

Ingredients

• finely-chopped, peeled, and blanched onions
• make a light white roux with butter and flour
• add a little meat glaze
• add cream

Method

1. 1

   Braise onions until nearly a puree, pass through a sieve with cooking liquor.

2. 2

   Make a roux, incorporate with onion puree, add meat glaze and cream until thick enough to mask cooked meat.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 62. The excerpt below is the record exactly as published.

Soubise Sauce. Braise some finely-chopped, peeled, and blanched onions until they are nearly a puree, then pass through a fine sieve with the liquor in which the onions were cooked, make a light white roux with butter and flour, and incorporate this with the onion puree ; add a little meat glaze and cream

Cook this with the app: pantry check, scaling, and the assistant.