Soubise Sauce is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic sauce of sweated onions mixed to a flour roux and combined with potatoes and milk into a smooth sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Soubise Sauce.
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This is a classic recipe for a Victorian version of Soubise Sauce that's derived from the chef, Charles Elmé Francatelli' 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 58.—SOUBISE SAUCE
Peel and slice thin eight large onions; and put them into a stewpan with two ounces of butter, nutmeg, pepper, and salt; place the lid on, and set this to stew very slowly over a slack fire, until the onions are nearly dissolved: they must not be allowed to acquire any colour. Next, add four ounces of flour, two fresh-boiled mealy potatoes, and a pint of milk, or good stock (in the latter case half-a-pint of cream must be added); stir over the fire for a quarter of an hour, and then rub through a tammy or hair sieve; keep hot in a covered stewpan until used according to directions.
Modern Redaction
Ingredients:
8 large onions, thinly sliced
60g butter
freshly-grated nutmeg, freshly-ground black pepper and salt, to taste
120g plain flour
2 floury potatoes, peeled and boiled until tender
600ml milk (or good stock mixed with 300ml cream)
Method:
Combine the onions and butter in a pan, season to taste with nutmeg, black pepper and salt then place over gentle heat, secure the lid and sweat for about 20 minutes, or until the onions are nearly dissolved (but be careful that the onions do not burn and do not assume any colour). Now scatter the flour over the top and mix in to form a smooth roux. Add the cooked potatoes then stir in the milk until smooth.
Bring to a simmer and cook gently for 15 minutes, stirring frequently. Take off the heat then rub through a fine-meshed sieve. Transfer the purée to a pan and keep warm until needed.
