Soubise sauce
Soubise sauce is an onion sauce thickened with béchamel sauce, pounded cooked rice, or cream. It is generally served with meats, game, poultry and vegetables. It was formerly often used to coat meat. It is first documented in 1836. It has many variations, the simplest including just onions, butter, and cream.
Preparation of veal Orloff. The veal is covered by a soubise-mushroom sauce. | |
| Type | Sauce |
|---|---|
| Main ingredients | Butter, onions |
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