Soubise Sauce

Name: Soubise Sauce
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon unsalted butter; 1 large yellow onion, diced small; Kosher salt and freshly ground black pepper; 1 pint heavy cream; 1/2 cup finely grated Gruyere; 1/2 cup finely grated Parmesan; 1 teaspoon Worcestershire sauce; 1/4 teaspoon freshly grated nutmeg; 8 "grates" lemon zest (about 1/2 teaspoon)

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Cook Time: 25 minutes

Total: 35 minutes

Servings: 5

Cost: $5.61 /serving

Author : Alex Guarnaschelli

sauce recipes

Ingredients

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1 tablespoon unsalted butter1 large yellow onion, diced smallKosher salt and freshly ground black pepper1 pint heavy cream1/2 cup finely grated Gruyere1/2 cup finely grated Parmesan1 teaspoon Worcestershire sauce1/4 teaspoon freshly grated nutmeg8 "grates" lemon zest (about 1/2 teaspoon)

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Instructions

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Step 1

Cook the onion: In a medium saute pan, combine the butter and onions with 2 tablespoons water and a generous pinch of salt over medium-low heat. Cook, stirring occasionally, until tender, 8 to 10 minutes. (There should be little liquid in the pan and the onion should not be browned.)

Step 2

Make the cream base: In a saucepan, add the cream and warm over medium heat. Allow the cream to come to a boil and reduce slightly, 2 to 3 minutes. Add the Gruyere and Parmesan and let melt a little. Add the Worcestershire, nutmeg, lemon zest and salt and pepper to taste. Whisk the ingredients together in the pan and let it cook until the cream thickens, 2 to 3 minutes.

Step 3

Pour the cream base over the onions and bring to a simmer. Remove from the heat, then stir and let the mixture rest for 2 to 3 minutes. Taste for seasoning.