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White Sauces

Soubise Sauce
  • For : 1/2 litre
  • Time : 1 h 35
  • Difficulty : easy

For this recipe, you need :

  • 50 cl bechamel
  • 200 g onions
  • 50 g butter
  • 3 cl crème fraîche
  • salt
  • pepper

Technical Stages :

  • Mince the onions, blanch for 3 or 4 minutes in boiling water. Refresh and drain.
  • Steam with a knob of butter for 10 to 15 minutes, without browning. Add the bechamel anc cook for 15 minutes with the lid on.
  • Pass through a chinois, packing.
  • Add salt, pepper, and cream.
  • Whisk with 40 g butter.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Chef knife (20 cm)Chef knife (20 cm) 23.20 Euro
Conical Chinese Ø20 cmConical Chinese Ø20 cm 24.40 Euro
Stainless steel whisk 12 cmStainless steel whisk 12 cm 11.80 Euro
Cutting board (40 x 25 cm)Cutting board (40 x 25 cm) 22.40 Euro
"EXCELLENCE" Sauce Pan without Lid Ø20 cm"EXCELLENCE" Sauce Pan without Lid Ø20 cm 40.40 Euro
Fruit colander Ø 26 cmFruit colander Ø 26 cm 39.70 Euro
The Onion CutterThe Onion Cutter 23.70 Euro
Chopper expressChopper express 24.90 Euro
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