CookEat Recipe
Soubise Onion Sauce
A strained white-onion milk sauce thickened with flour and finished with egg yolk. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0094. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use a pasteurized yolk product suitable for lightly heated sauces. After adding it, warm gently without boiling. Strain through clean food-safe cheesecloth and use promptly; appearance does not establish a product certificate or measured temperature. Limites : The good gill is nominally 120 mL; onion size, straining loss, evaporation and finished sauce yield remain unmeasured. Choose a pasteurized yolk product suitable for lightly heated sauces.
Method
Steps
Step 1
Finely chop half a medium white onion. Melt the butter in a clean saucepan and gently brown the onion for the printed five minutes. Stir in the two teaspoons flour until evenly mixed.
Step 2
Gradually stir in approximately 120 mL boiling milk, acknowledging that the source calls it a “good gill”. Add the salt and estimated cayenne. Simmer gently for the printed ten minutes, stirring so the milk sauce does not scorch.
Step 3
Remove from the boil. Stir in the pasteurized yolk equivalent and warm gently WITHOUT BOILING. Strain through clean food-safe CHEESECLOTH into a clean warm dish and use promptly, including the source service with lamb chops No. 93.
Cooked it? Rate it.
Cooked 0 times