Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 large onion, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 1/2 cup chicken or vegetable broth
- 1 tablespoon fresh thyme leaves, chopped
- 1 tablespoon fresh parsley leaves, chopped
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a medium saucepan, melt the butter over medium heat. Add the onion and garlic, and cook until softened, about 5 minutes.
2. Add the salt, black pepper, and nutmeg, and stir to combine.
3. Pour in the heavy cream and broth, and bring to a simmer. Cook for 10-15 minutes, or until the sauce has thickened slightly.
4. Remove the saucepan from the heat and let it cool for a few minutes.
5. Transfer the sauce to a blender or food processor, and blend until smooth.
6. Return the sauce to the saucepan and stir in the chopped thyme and parsley.
7. Heat the sauce over low heat until warmed through.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Low heat
Serving size:
Makes about 1 1/2 cups of sauce
Nutritional information:
Calories: 120
Fat: 11g
Carbohydrates: 5g
Protein: 1g
Sodium: 225mg
Substitutions for ingredients:
- You can use dried herbs instead of fresh herbs, but use half the amount called for in the recipe.
- You can use milk instead of heavy cream, but the sauce will be less rich.
- You can use beef broth instead of chicken or vegetable broth, but the flavor will be slightly different.
Variations:
- Add 1/4 cup grated Parmesan cheese to the sauce for a cheesy twist.
- Use shallots instead of onions for a milder flavor.
- Add a pinch of cayenne pepper for a spicy kick.
Tips and tricks:
- Be sure to let the sauce cool slightly before blending it to avoid any accidents.
- If the sauce is too thick, add a little more broth or cream to thin it out.
- This sauce can be made ahead of time and stored in the refrigerator for up to 3 days.
Storage instructions:
Store the 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 warmed through.
Presentation ideas:
Serve the sauce over roasted vegetables, grilled chicken, or fish.
Garnishes:
Garnish the sauce with a sprinkle of fresh herbs or a drizzle of olive oil.
Pairings:
This sauce pairs well with roasted or grilled meats and vegetables.
Suggested side dishes:
Serve the sauce with a side of rice, quinoa, or mashed potatoes.
Troubleshooting advice:
If the sauce is too thin, simmer it over low heat until it thickens. If it's too thick, add a little more broth or cream to thin it out.
Food safety advice:
Be sure to cook the onions and garlic until softened to avoid any raw flavors in the sauce.
Food history:
Soubise sauce is a classic French sauce made with onions and cream. It's named after the Duke of Soubise, who was a French nobleman in the 18th century.
Flavor profiles:
This sauce is creamy, savory, and slightly sweet from the caramelized onions.
Serving suggestions:
Serve the sauce warm or at room temperature.
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Region: French