Sauce Soubise with Chives

DIFFICULTY
Easy Easy
COOK TIME
Under 30 min. Under 30 min.
SERVES
4-6 4-6
Sauce Soubise with Chives
Main INGREDIENTS
  • Dairy
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Toughened Non-Stick Saucepan with Glass Lid and Helper Handle
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Toughened Non-Stick Saucepan with Glass Lid and Helper Handle
Ingredients
Method

Ingredients

  • 25g butter
  • 2 white onions (375g total weight), chopped
  • 1 tablespoon plain flour
  • 200ml vegetable or chicken stock
  • 200ml double cream
  • ½ teaspoon coarse ground black pepper
  • ¼ teaspoon ground nutmeg
  • Small handful fresh chives, chopped
  • Salt to season

  • Method

  • 1
    Melt the butter in the sauce pan, add the onions and fry gently for 6-8 minutes until softened and lightly caramelised but not over-browned, stirring occasionally.
  • 2
    Add the flour and continue to cook for 1 minute. Remove the pan from the heat and stir in the stock a little at a time, followed by the cream.
  • 3
    Return the pan to the heat, bring to a simmer and cook whilst stirring until thickened.
  • 4
    Add the pepper, nutmeg, chopped chives and season to taste with salt. The sauce will thicken a little as it cools.
  • 5
    Cook's Notes
  • 6
    If the onions begin to catch and over-brown add a spoonful of the stock.
  • 7
    If using a ready-made stock from a concentrate always taste the sauce before adding extra salt.
  • 8
    When serving with meat such as steak, a little of the juice from the rested meat can be stirred through the finished sauce for added flavour.