Recipe BookKitchen FoundationsSauces & Jus

Soubise Sauce

Name: Soubise Sauce
Yield: Approximately 850 g sauce
Ingredients: 500 g Béchamel; 400 g Onion, thinly sliced; 30 g Butter; 60 ml Water; 30 ml Cream

Slowly softened pale onions blended into béchamel and finished with cream.

Soubise Sauce prepared as described in the recipe

Slowly softened pale onions blended into béchamel and finished with cream.

Approximately 850 g sauce

Cook this

Ingredients

Batch

Béchamel500 g
Onion, thinly sliced400 g
Butter30 g
Water60 ml
Cream30 ml

Method

Sweat onion in butter over very low heat for 30 to 40 minutes, covered, adding measured water a little at a time. Keep pale.
Blend tender onions with warm béchamel and cream until smooth.
Pass finely and season. Warm gently to a spoon-coating consistency.

Chef’s notes

Excellent with roast chicken, poached eggs or braised leeks.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Milk. Wheat.

Also in the Recipe Book

Béchamel

Last refined · October 2026