How to Make Soubise Sauce
Melt 2 tablespoons (30 ml) of butter in a medium saucepan., Add 2 tablespoons (30 gm) of flour to the butter to form a roux., Cook the roux over high heat, stirring constantly until it turns a pale straw color. , Remove the roux from the heat and...
Step-by-Step Guide
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Step 1: Melt 2 tablespoons (30 ml) of butter in a medium saucepan.
This is the first stage of any French sauce.
Always keep the ratio of butter to flour equal when making a roux.
If you’re making the sauce thicker, use 3 tablespoons (45 ml) of each.
If making the sauce thinner, use 1 tablespoon (15 ml) of each. ,,, Adding the warmed milk slowly helps to thicken the sauce faster. , It should coat the back of a spoon that has been dipped into it when it is finished. , -
Step 2: Add 2 tablespoons (30 gm) of flour to the butter to form a roux.
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Step 3: Cook the roux over high heat
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Step 4: stirring constantly until it turns a pale straw color.
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Step 5: Remove the roux from the heat and let it cool slightly while you warm 1 cup (237 ml) of milk in a separate pan until it’s simmering.
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Step 6: Slowly incorporate the milk into the roux a few tablespoons at a time.
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Step 7: Heat the sauce until it is nearly boiling to thicken it.
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Step 8: Remove the sauce from the heat and let it cool for a few minutes.
Detailed Guide
This is the first stage of any French sauce.
Always keep the ratio of butter to flour equal when making a roux.
If you’re making the sauce thicker, use 3 tablespoons (45 ml) of each.
If making the sauce thinner, use 1 tablespoon (15 ml) of each. ,,, Adding the warmed milk slowly helps to thicken the sauce faster. , It should coat the back of a spoon that has been dipped into it when it is finished. ,
About the Author
Samantha Gonzales
Committed to making crafts accessible and understandable for everyone.
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