Sauce Soubise III

Preparation info

  • Difficulty

    Easy

  • Yield:

    1 cup

Appears in

Sauces

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.

Ingredients

white onion(s), peeled, sliced 1 lb 500 g
butter 2 oz 60 g
milk 2 cups 500 ml
powdered agar 1.75 g
salt to taste to taste

Method

  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 cup (250 milliliters) of the liquid. Transfer to a small saucepan and let cool.
  3. Use an immersion blender to blend the agar into the milk. Bring to a simmer and boil for about 3 minutes while blending with the immersion blender. Season with salt to taste. Pour the mixture into a baking dish to set, about 20 minutes.
  4. Purée the gel in a blender until smooth and use it, cold or warm, as a sauce.