Soubise Sauce

Ingredients

• eight large onions
• 2 ozs. butter
• one pint stock
• half a pint of cream
• pepper and salt

Method

1. 1

   Sauté onions in butter without browning.

2. 2

   Add milk to cover and simmer until tender.

3. 3

   Pass through a tamis, add salt, sugar, and cream to make a thin puree.

4. 4

   Warm in bain-marie before serving.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 116. The excerpt below is the record exactly as published.

Soubise Sauce. Portugal onions must if possible be used. If or- dinaiy onions are used they must be blanched in boiling water. Peel, take out the small core, sautes in butter, taking care they do not get the least brown ; add enough milk to cover them, and simmer till quite tender. Pass through the tamis ; add a pinch of salt, and a pinch of sugar, and enough cream to make a thin puree ; warm in the bain-marie, and serve round cutlets or in a sauce tureen, as the occasion may require. Soubise Sauce No. 2. Peel and slice eight large onions. Put in a stew- pan with 2 ozs. butter, pepper and salt, and "cover the stewpan, and set on the hot-plate for the onions to dissolve but not to colour ; when quite soft add 4 ozs. flour, two freshly baked mealy potatoes, one pint stock

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