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|
|salt||to taste||to taste|
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.