Sauce Making 101: Soubise Sauce

Soubise Sauce: The Elegant Onion Cream of French Cuisine

Among the many subtle and elegant sauces that make up the canon of French cuisine, Soubise Sauce stands out for its rich, delicate flavor and creamy texture. Often overshadowed by bolder sauces like béarnaise or velouté, Soubise is a quiet classic—gentle, refined, and deeply rooted in culinary tradition.

A Brief History of Soubise Sauce

Soubise Sauce is believed to be named after Charles de Rohan, Prince of Soubise (1715–1787), a French noble and Marshal of France during the reign of Louis XV. While not a chef himself, his name was given to various dishes in haute cuisine, including this sauce, in the grand tradition of naming foods after aristocrats.

The sauce began as a preparation of pureed onions and rice cooked in butter, which was later refined into the version we know today by incorporating béchamel or cream. Soubise became part of the Escoffier repertoire, often served alongside meats and vegetables, particularly in banquets and formal meals.

The Importance of Soubise in Cuisine

1. Showcases Classic Technique

Soubise requires careful slow cooking to coax out the sweetness of onions without browning them. It exemplifies the French reverence for layering subtle flavors and textures.

2. Elevates Mild Dishes

This sauce enhances the flavor of white meats, fish, and vegetables without overpowering them. It adds richness, elegance, and a silky mouthfeel.

3. Versatile and Adaptable

Although rooted in classical French technique, modern chefs have reimagined Soubise with creative additions—like truffle, cheese, or roasted garlic—demonstrating its adaptability.

Classic Soubise Sauce Recipe

Ingredients:

• 4 tablespoons unsalted butter

• 2 large white or yellow onions, thinly sliced

• 1/4 cup uncooked white rice (traditionally long grain or Carolina)

• 1 1/2 cups milk (preferably whole)

• 1/2 cup heavy cream

• Salt and white pepper to taste

• Optional: a pinch of grated nutmeg

Instructions:

1. Sweat the Onions:

   • In a medium saucepan, melt the butter over low heat.

   • Add the sliced onions and a pinch of salt. Cover and cook very slowly for 20–25 minutes, stirring occasionally, until soft and translucent. Do not let them brown.

2. Add Rice and Milk:

   • Stir in the uncooked rice and add the milk.

   • Simmer uncovered over low heat for 25–30 minutes, until the rice is fully cooked and the liquid has mostly absorbed.

3. Puree the Mixture:

   • Transfer the mixture to a blender or use an immersion blender. Blend until perfectly smooth.

4. Finish with Cream:

   • Return to the pan and stir in the cream. Warm gently, season with salt, white pepper, and nutmeg if desired.

   • For a more luxurious sauce, you may pass it through a fine-mesh sieve for ultimate smoothness.

How to Use Soubise Sauce

• With Roasted or Poached Chicken: A classic pairing—especially with breast meat which benefits from the sauce’s moisture.

• Grilled Pork or Veal Chops: Complements the savory depth of pork or veal with gentle sweetness.

• Vegetables: Pour over steamed cauliflower, green beans, or roasted root vegetables.

• Rice and Grains: Serve as a base for a grain bowl or creamy risotto alternative.

• Egg Dishes: Try it over poached eggs or a vegetable omelet for a refined brunch offering.

Recipes Featuring Soubise Sauce

1. Roast Chicken Breast with Soubise Sauce

Ingredients:

• 2 boneless chicken breasts

• Salt, pepper, and thyme

• 1 tablespoon olive oil

• 1 cup warm Soubise Sauce

Instructions:

1. Preheat oven to 400°F (200°C).

2. Season chicken with salt, pepper, and thyme. Sear in a skillet, then roast for 15–18 minutes.

3. Rest and slice. Serve with a generous ladle of Soubise Sauce.

2. Soubise Cauliflower Gratin

Ingredients:

• 1 head cauliflower, broken into florets

• 1 1/2 cups Soubise Sauce

• 1/4 cup grated Gruyère cheese

• 2 tablespoons breadcrumbs

Instructions:

1. Steam or blanch cauliflower until just tender.

2. Layer in a buttered baking dish. Pour Soubise Sauce over.

3. Sprinkle with cheese and breadcrumbs.

4. Broil or bake at 375°F until golden and bubbling.

3. Poached Eggs with Soubise on Toast

Ingredients:

• 2 slices sourdough bread

• 2 poached eggs

• 1/2 cup warm Soubise Sauce

• Chives or parsley for garnish

Instructions:

1. Toast the bread. Top each slice with a poached egg.

2. Spoon warm Soubise Sauce over and garnish with herbs.

Conclusion

Soubise Sauce is a gentle reminder of the beauty of simplicity and tradition in cooking. With humble ingredients like onions, butter, and rice, it delivers remarkable flavor and elegance. As with many French sauces, mastering Soubise opens a door to timeless culinary refinement—and the ability to elevate everyday ingredients into something truly memorable.

Whether served alongside a roast chicken or folded into a gratin, Soubise is an ode to the quiet luxuries of the kitchen. It’s well worth learning, savoring, and sharing.