Sauce Soubise is prepared by combining onion purée with béchamel sauce. Modern versions sometimes replace the béchamel with cream, but when the sauce is being used for gratinéed dishes—the most famous is veal Orloff, a veal chop covered with a layer of duxelles, napped with soubise, then Mornay, and gratinéed under the broiler—the béchamel is essential; a cream-based soubise would break.
Traditional recipes for sauce soubise call for blanching sliced onions before sweating them in butter and combining them with the béchamel. The key is to not allow the onions to brown. Sweat
and strain through a fine chinois (B).
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.