Sauce: Soubise (béchamel version)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Created by Kitchen2MyTable
Inspired by “Sauce soubise” from www.meilleurduchef.com
Serving Size: Not set
Ingredients
- 16.907 fl oz (500 mL) prepared béchamel sauce - 7.055 oz (200 g) onions, peeled and sliced - 1.764 oz (50 g) butter, divided - 1.014 fl oz (30 mL) crème fraîche - Salt and pepper, to taste
Instructions
1. Blanch onions in boiling water for 3–4 minutes; refresh and drain. 2. Reserve 1.411 oz (40 g) butter. Sweat onions in the remaining butter for 10–15 minutes without browning. 3. Stir in béchamel and cook gently, covered, for 15 minutes. 4. Press through a fine sieve. Season, add crème fraîche, and whisk in reserved butter off heat. Serve. US equivalents are rounded like-unit conversions; metric source quantities remain unchanged. The published yield is preserved, not recalculated. Yield: Published yield: 16.907 fl oz (500 mL) Source: Adapted from Chef Philippe, Meilleur du Chef. https://www.meilleurduchef.com/fr/recette/sauce-soubise.html