Soubise Sauce

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 lb onions, chopped
  • 1 tablespoon flour
  • 300 ml/½ pint appropriate meat stock (depending on the meat you are serving it with) or milk
  • freshly grated nutmeg
  • salt
  • freshly ground black pepper


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.