Name: Sauce Soubise
Yield: Makes About 600 ml / 1 pt
Cuisine: United Kingdom
Ingredients: 60 g/ 2 oz flour; 850 ml/ 1½ pt full-fat milk; 60 g/ 2 oz butter; 1 onion, finely chopped; freshly grated nutmeg to taste; salt and pepper; 2–3 tbsp double cream (optional)

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.