Sauce Soubise

Basic Recipe 36

Preparation info

  • Difficulty


  • Makes

    250 ml

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 70g Whole, unsalted butter
  • 250g Onions, sliced
  • 100ml Cream
  • Salt
  • Freshly ground pepper


In a heavy-based saucepan melt the butter over a low heat, add the sliced onions and lightly season with salt and freshly ground pepper. Sweat for 10 minutes without colour until the onions are tender. Add the cream and continue to cook over a medium heat for 20 minutes. Remove the saucepan from the heat and transfer the contents to a food processor and blend to a puree. Pass the sauce Soubise through a fine sieve. Taste the sauce and adjust the seasoning if necessary. If the sauce Soubise is too thick, thin with a little milk.