Soubise sauce with burnt thyme
Soubise is a classic onion sauce based on a béchamel sauce. This recipe is a lighter and more modern version of this sauce. The unique aroma of burnt thyme gives this sauce a unique and smoky character.
Recipe makes approximately 500ml. 04012021
Allergens & dietary requirements
- Sulphite
- Cow's milk
- Lactose
- Mollusks
- Pescetarian
Ingredients
- 400 g onions, finely cut
- 50 g butter
- 200 ml white wine
- 600 ml mussel stock
- 20 g thyme
- 350 ml whipping cream
- as needed salt and pepper
Preparation method
- Blanch the onions in plenty of water with salt for 20 seconds.
- Braise the onions with the butter until completely soft, sweet, and transparent.
- Deglaze with the white wine and reduce completely.
- Add the mussel stock and reduce by 2/3.
- Burn the thyme with a kitchen blowtorch.
- Add the burnt thyme and whipping cream to a pan on low heat and infuse.
- Add the whipped cream and add to the sauce.
- Gently reduce until the correct thickness and season to taste with salt and pepper.
Serving suggestions
- Use in a composition with components of scallops, Brussels sprouts, and kohlrabi.
- Combines well with components of mussels, potato, and chives.
- Delicious with components of onion, almond, and celeriac.
