Gastronomixs

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.

Soubise sauce with burnt thyme

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Ingredients

400

g

onions, finely chopped

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.

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