soubise sauce

How To Make soubise sauce

• Step 1
  In a large pot over medium-low heat, add butter and when melted and it starts sizzling, add onions and sea salt.
• Step 2
  Stir to coat, cover and cook until soft and translucent, about 20 minutes, stirring occasionally - DON’T brown them.
• Step 3
  Meanwhile on medium heat, make the béchamel sauce and season with freshly ground black pepper and salt – don’t add nutmeg; set aside.
• Step 4
  When the cooking time is up, remove the lid and let the liquid evaporate from the onion mixture, about 10 minutes, stirring often to prevent it from browning.
• Step 5
  Remove from the heat and transfer the onions to the bowl of a food processor. Purée them until the texture is smooth, 15 to 20 seconds.
• Step 6
  Add the puréed onions to the béchamel, stir well and bring the mixture to a simmer. Depending on what it will be served with, season it appropriately.
• Step 7
  Serve immediately otherwise, place some wax paper on top to prevent a skin from forming and move it to the back burner, keeping it warm until needed.
• Step 8
  To view this recipe on YouTube, click on this link >>>> https://youtu.be/gbeRugb9_lw
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