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Soubise sauce with a béchamel base
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Source: https://recipheon.com/en/recipes/snacks/soubise-sauce-with-a-bechamel-base
About this recipe
Soubise is a delicate French sauce combining the gentle sweetness of onion with white béchamel, cream and butter. The onion is briefly blanched, then softened slowly over low heat without letting it take on color. Pressing the whole mixture through a fine sieve gives a smooth, creamy texture without noticeable fibers. This is a home version of the classic béchamel-based sauce, made from scratch in a saucepan. These quantities make four portions of the sauce alone to pour over meat, eggs or vegetables. Prepare your chosen serving accompaniments separately.
Ingredients
For 4 portions of sauce alone
250 g white or yellow onion, weighed after peeling and removing the root base
300 g milk, 3.2% fat
50 g unsalted butter, 82% fat, divided into 10 g for the onion, 20 g for the béchamel and 20 g for finishing
20 g white wheat flour, type 450 or 500
30 g liquid unsweetened whipping cream, 30% fat
2 g white sugar
3 g salt
0.2 g ground white pepper, about a pinch
0.1 g ground nutmeg, a small pinch
1 l water for blanching the onion, to be discarded
Steps
Cut the peeled onion into thin half-moon slices. Bring a liter of water to a boil in a pot, add the onion and blanch for 3–4 minutes after the water returns to a boil. Drain in a sieve, briefly rinse with cool water and drain thoroughly. Discard both the blanching and rinsing water. Divide the butter as listed in the ingredients and measure the remaining ingredients.
Melt 10 g butter over low heat in a small heavy-bottomed saucepan. Add the drained onion, cover and cook gently for 20–25 minutes, stirring every few minutes. The onion should stay pale and become translucent and very soft, easy to crush with a spoon. If it starts to color or stick, immediately reduce the heat and stir. Take the saucepan off the heat while preparing the béchamel.
AI-generated Melt 20 g butter in a second saucepan. Add the flour and stir with a whisk over low heat for about 2 minutes, without browning. Take the pan off the burner and gradually pour in the cold milk, thoroughly blending in each addition. Return to the burner and heat for about 5 minutes, stirring constantly, until a smooth, thick béchamel forms. Add all the onion with the butter and liquid from its saucepan. Cook for about another 15 minutes over very low heat with the lid slightly ajar, stirring frequently along the bottom.
AI-generated Take the sauce off the heat and press it in batches through a fine metal sieve into a clean saucepan, pressing firmly with a spoon. Collect the smooth sauce from the underside of the sieve too; discard the fibrous onion residue. Stir in all the cream, sugar, salt, pepper and nutmeg. Heat gently for 1–2 minutes, stirring. Take off the heat and stir in the remaining 20 g butter, cut into pieces. The sauce should be pale and smooth, flow slowly from a spoon and coat it lightly. Serve immediately as four portions of sauce alongside separately prepared meat, eggs or vegetables.
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