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4
Easy
By Kit Chapman
Published 1989
To make the sauce soubise, sweat the onion in half the butter for 5 minutes. Add the vegetable stock and cook until tender. When soft, purée in a blender with the cream.
Season to taste and pass through a fine sieve. Reheat and whisk in the remaining butter piece by piece. Keep warm.
To make the mushroom essence, place the mushrooms, shallots, garlic and water in a saucepan and