Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 2 cups thinly sliced shallots
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup heavy cream
- 1/2 cup whole milk
- 1/4 teaspoon freshly grated nutmeg
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Melt the butter in a medium saucepan over medium heat. Add the shallots, salt, and pepper, and cook until the shallots are soft and translucent, about 10 minutes.
2. Add the heavy cream, whole milk, and nutmeg to the saucepan. Bring the mixture to a simmer and cook for 5 minutes.
3. Transfer the mixture to a blender or use an immersion blender to puree until smooth.
4. Return the puree to the saucepan and stir in the grated Parmesan cheese until melted and combined.
5. Serve immediately or keep warm until ready to serve.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of sauce, serving size varies based on dish
Nutritional information:
Per 1/4 cup serving:
- Calories: 91
- Fat: 8g
- Saturated Fat: 5g
- Cholesterol: 27mg
- Sodium: 132mg
- Carbohydrates: 4g
- Fiber: 0g
- Sugar: 2g
- Protein: 2g
Substitutions for ingredients:
- Shallots can be substituted with onions or leeks
- Heavy cream can be substituted with half-and-half or whole milk
- Parmesan cheese can be substituted with another hard cheese such as Pecorino Romano or Asiago
Variations:
- Add a tablespoon of Dijon mustard for a tangy twist
- Substitute the nutmeg with cinnamon for a sweeter flavor
- Add a tablespoon of chopped fresh herbs such as thyme or rosemary for an herby flavor
Tips and tricks:
- Be sure to slice the shallots thinly to ensure they cook evenly and become soft
- Use a blender or immersion blender to puree the sauce for a smooth and creamy texture
- Keep the sauce warm over low heat until ready to serve
Storage instructions:
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the sauce over roasted vegetables, grilled meats, or pasta.
Garnishes:
Garnish with chopped fresh herbs such as parsley or chives.
Pairings:
Pairs well with roasted chicken, grilled steak, or sautéed mushrooms.
Suggested side dishes:
Serve with roasted potatoes, steamed vegetables, or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the sauce is too thin, simmer it over low heat until it thickens.
Food safety advice:
Be sure to cook the shallots until they are soft and translucent to ensure they are fully cooked.
Food history:
Soubise sauce is a classic French sauce made with onions and cream. It is named after the French aristocrat Charles de Rohan, Prince of Soubise.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the sauce warm over your favorite dish.
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Region: French