Sauce Soubise III

Preparation info

  • Yield:

    1 cup

    • Difficulty


Appears in


By James Peterson

Published 1991

  • About

This modernist Sauce Soubise (see Chapter 6, “White Sauces,” for the other two versions) is based on a fluid gel made from “milk” extracted from onions. Agar is the emulsifier. This recipe is adapted from one invented by Heston Blumenthal.


white onion(s), peeled, sliced 1 lb


  1. In a wide, heavy, straight-sided sauté pan, sweat the onions in the butter until the onions are completely soft but not at all browned. Pour over the milk and maintain at a very low simmer for 20 minutes or until the milk has reduced by about half.
  2. Strain the onions through a chinois, pressing down on them, and measure out 1