Soubise sauce for lamb
4 servings
45 minutes
Subiz sauce is a classic French onion sauce that pairs wonderfully with lamb. Its history is rooted in the culinary traditions of France, where it served as an exquisite complement to meat dishes. The creamy consistency and delicate sweetness of caramelized onions harmoniously blend with a creamy note and a hint of nutmeg's mild spiciness. This sauce has a velvety texture and soft flavor, revealing the depth of aromas with each bite. It is perfect for juicy roasted meat, transforming the dish into a culinary masterpiece. A spoonful of subiz can highlight the natural richness of lamb, adding sophistication and richness to traditional French flavor.
1
Insert a clove into the onion, place it in a pot with milk and bay leaf. Bring to a slight boil and simmer for 4-5 minutes. Let it cool and infuse.
- Onion: 3 heads
- Carnation: 4 pieces
- Milk: 600 ml
- Bay leaf: 1 piece
2
In another pot, melt the butter over low heat. Add flour and cook on low heat for 30-40 seconds, stirring with a wooden spoon until the sauce turns light yellow.
- Butter: 95 g
- Wheat flour: 45 g
3
Remove from heat. Strain the cooled milk into the sauce and whisk vigorously until smooth.
4
Return the pot to medium heat and continue whisking for 4-5 minutes until the sauce thickens and starts to boil. Reduce the heat and simmer at a bubbling boil for 20-25 minutes. When the sauce is smooth and glossy, season and add nutmeg.
- Nutmeg: pinch
5
Blanch 2 large chopped onions and sauté in 50 g of butter.
- Onion: 3 heads
- Butter: 95 g
6
Add the ready-made sauce, spices, and a pinch of sugar.
- Sugar: pinch
7
Cook for 15-20 minutes, then blend in a blender.
8
Mix in 2 tablespoons of heavy cream.
- Cream 30%: 2 tablespoons