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Soubise Sauce Recipe

This sauce goes particularly well with white meat, such as pork and veal, and also with poultry.
It can be prepared ahead and gently reheated.

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For Four Helpings:

1 oz/30mg Butter

6 oz/180gr Onions, peeled and thinly-sliced

1 medium clove of Garlic, peeled and finely-chopped (optional, but recommended)

1 pint/500ml Bechamel (White) Sauce (q.v.)

¼ pint/125ml Double Cream

a little freshly-grated Nutmeg

Salt and freshly ground Pepper to taste


1. Melt the butter, in a medium-sized saucepan, over a low heat, the 'sweat' the sliced onions for about 5 minutes - or until they're translucent and soft, without browning. Add the chopped garlic (if using) and cook for a further minute.

2. Add the béchamel sauce, bring the mixture to the boil, stirring as you heat, then simmer very gently for 10 minutes. Add the cream.

3. Season with nutmeg and salt & pepper, and mix well in.

The sauce can be served as it is - or in a more refined version by sieving it to remove the onions, but leaving much of their flavour. We prefer the former.

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