Soubise Sauce

Preparation info

  • Makes

    300 ml

    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About

This is a very simple onion sauce that we serve with best end of lamb in the summer. For an excellent variation, which is again ideal with lamb, stir in a tablespoon of chopped fresh mint at the end.


  • 75 g/3 oz butter
  • 450 g/1


Melt the butter in a pan and sweat the onions, without browning, for 15 minutes. Stir in the flour and gradually add the stock or milk, mixing well. Season lightly with nutmeg, salt and pepper. Simmer very gently for 15 minutes. Taste and adjust seasonings.