Ingredients with Measurements:
- 2 large onions, thinly sliced
- 3 tablespoons unsalted butter
- 1/2 cup heavy cream
- 1/4 cup Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a large skillet, melt the butter over medium heat.
2. Add the sliced onions and cook until they are soft and translucent, about 10-15 minutes.
3. Transfer the cooked onions to a blender or food processor and puree until smooth.
4. Return the pureed onions to the skillet and add the heavy cream and Dijon mustard.
5. Cook the sauce over low heat, stirring constantly, until it thickens and the flavors are well combined, about 5-10 minutes.
6. Season the sauce with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Low heat
Serving size:
Makes about 1 cup of sauce
Nutritional information:
Calories: 150
Fat: 13g
Carbohydrates: 6g
Protein: 2g
Substitutions for ingredients:
- You can use shallots instead of onions for a milder flavor.
- You can use half-and-half instead of heavy cream for a lighter sauce.
- You can use whole grain mustard instead of Dijon mustard for a different flavor.
Variations:
- Add chopped fresh herbs, such as thyme or parsley, for extra flavor.
- Use the sauce as a topping for grilled meats or vegetables.
- Use the sauce as a dip for crackers or vegetables.
Tips and tricks:
- Be sure to cook the onions until they are very soft and caramelized for the best flavor.
- Use a blender or food processor to puree the onions for a smooth sauce.
- Stir the sauce constantly while cooking to prevent it from burning or sticking to the skillet.
Storage instructions:
Store the sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a small saucepan over low heat, stirring constantly, until it is heated through.
Presentation ideas:
Serve the sauce in a small bowl or ramekin with a spoon for dipping.
Garnishes:
Garnish the sauce with chopped fresh herbs, such as chives or parsley.
Pairings:
The sauce pairs well with grilled meats, roasted vegetables, or crusty bread.
Suggested side dishes:
Serve the sauce with a side salad or roasted potatoes.
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, cook it over low heat for a few more minutes to thicken it.
Food safety advice:
Be sure to cook the onions thoroughly to prevent any foodborne illness.
Food history:
Soubise sauce is a classic French sauce made with onions and cream. It is named after the French prince Charles de Rohan, who was known as the Duke of Soubise.
Flavor profiles:
The sauce has a rich, creamy flavor with a slight tang from the Dijon mustard.
Serving suggestions:
Serve the sauce warm or at room temperature as a dip or topping for grilled meats or vegetables.
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Region: French