Soubise sauce

Soubise sauce
	Preparation of veal Orloff. The veal is covered by a soubise-mushroom sauce.
Type	Sauce
Main ingredients	Butter, onions
	Cookbook: Soubise sauce;

Soubise sauce is an onion sauce. It is based on Béchamel sauce, with the addition of onion purée.[1][2]

Soubise sauce was originally a slow-cooked onion and butter mixture used with various meats, game, poultry and vegetables dating back to the 1850s. Over the years, and through the hands of many chefs, it now has many variations. The simplest contains 3 ingredients, not counting salt and pepper. Some current chefs favor altering the sauce with beef stock along with the traditional onion, butter and cream.

References

"Sauce Soubise". Food Lorists. Retrieved 24 January 2012.
Escoffier, A. (1969). The Escoffier cook book; a guide to the fine art of cookery. New York: Crown. p. 43. ISBN 0-517-50662-9.

This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.

[1] "Sauce Soubise". Food Lorists. Retrieved 24 January 2012.

[2] Escoffier, A. (1969). The Escoffier cook book; a guide to the fine art of cookery. New York: Crown. p. 43. ISBN 0-517-50662-9.