Sauce Soubise (Onion Sauce)
10m prep 30m cook 40m ready
About ¾ cup For fish, veal, sweetbreads, lamb, or main-course vegetables.
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Ingredients
- 1 large onion, chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- 2 to 4 tablespoons heavy cream or milk
- Salt and white pepper to taste
- Pinch of grated or ground nutmeg
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Step 1.
Combine in a medium heavy saucepan over medium-low heat: 1 large onion, chopped; 2 tablespoons butter
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Step 2.
Cover and cook, stirring occasionally, until the onions are tender but not browned, about 25 minutes. Stir in: 2 tablespoons all-purpose flour
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Step 3.
Cook, stirring, until smooth, about 1 ½ minutes. Whisk in: 1 cup milk
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Step 4.
Bring to a simmer and cook, stirring frequently, until thick, 1 to 2 minutes. Strain through a medium-mesh sieve into a small saucepan. The sauce will be thick. Set over low heat and slowly whisk in until the desired consistency is reached: 2 to 4 tablespoons heavy cream or milk
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Step 5.
Season with: Salt and white pepper to taste; Pinch of grated or ground nutmeg
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