Join my online French cooking classes 👨🍳: [ Ссылка ] In today's cooking class we learn how to make the sauce Soubise sauce step by step. The sauce recipe is made from a mix of Bechamel (white sauce), a puree of glazed onions and and addition of cream. it's also commonly referred to as 'the white onion sauce'.
Learning how to make the Soubise sauce from scratch makes you realise why this sauce is so popular; glazed onions blend perfectly with the Bechamel and give a hint of sweetness. With its silky smooth creamy texture, it makes for a versatile sauce that can be used with white meats, poultry and even vegetables.
Note: for best results, this sauce has to be made with fresh good quality product especially the milk, cream and butter.
INGREDIENTS FOR THE RECIPE:
BECHAMEL SAUCE:
500 ml of full cream milk (whole milk)
30 grams of flour
30 grams of butter
A pinch of salt
A pinch of white pepper (optional)
Half a small onion
3 cloves
1 bay leaf
TO CREATE THE SOUBISE:
300 grams of onions (finely chopped)
70 grams of unsalted butter
15 grams of sugar (granulated sugar)
200 ml of creme Fraiche or heavy whipping cream
50 grams of butter (optional)
Salt and white pepper (to correct the seasoning if needed)
This sauce goes well with:
White meats such as pork or veal
Poultry
Vegetables such as cauliflower, asparagus or even broccoli.
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USEFUL TOOLS FOR THIS RECIPE:
⏬ A quality fine mesh sieve:
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⏬ A good whisk:
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⏬ A sturdy wooden spatula to press the onion through the sieve:
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KNIVES AND KNIFE SETS:
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Great value chef knife:
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Forged knife set (mercer culinary):
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Fibrox knife set (victorinox):
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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The professional chef:
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Le garde manger:
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Paul Bocuse Institute culinary book:
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The complete robuchon:
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The professional Patry chef:
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Baking and pastry, mastering the art:
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Beautiful French Pastry recipe book:
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CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
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Larousse gastronomique:
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Le repertoire de la cuisine (in english):
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World atlas of wine:
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