Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Soubise is an onion béchamel which makes the perfect accompaniment to lamb. Classically the sauce is made in three stages, with the onion first blanched in boiling water, before being sweated in butter then added to a béchamel and simmered for 15 minutes. It is then sieved and has double cream added. The process can be simplified as below.