Soubise Purée is a traditional French recipe for a classic white sauce made from a milk base flavoured with macke, bayleaf, shallot and peppercrons that includes onion puree in the blend and which, traditionally, is served with mutton. The full recipe is presented here and I hope you enjoy this classic French version of: Soubise Purée.
45g butter
45g plain flour
250g onions, chopped and blanched for 3 minutes in lightly-salted water
30g butter
salt, white pepper and freshly-grated nutmeg, to taste
2 tbsp single cream (optional)
Method:
Begin by making the flavoured milk. Combine the milk, mace, bayleaf, shallot and black peppercorns in a pan and bring to a gentle simmer. Cover and cook for 7 minutes to infuse then take off the heat and strain.
Melt the 45g butter in a pan, scatter the flour over the top then stir to form a smooth roux. Pour in the flavoured milk, stirring to combine then heat gently, stirring constantly, until the mixture comes to a boil.
Meanwhile, melt the remaining butter in a separate pan then add the onions and cook for about 5 minutes, or until softened but not coloured. Turn into a fine-meshed sieve and press through with the back of a spoon to form a smooth purée. Stir the resultant onion mix into the sauce and season to taste.
Continue cooking until the mixture just leaves the side of the pan then stir in the cream and serve.
