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Soubise sauce

Chef @ The French Laundry

Thomas Keller

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Ingredients

  • 300 grams of white onion
  • 100 grams of vegetable stock
  • 50 grams of heavy cream cold
  • 50 grams of rapeseed oil
  • 25 grams of champagne vinegar

Preparation

  1. Vacuum-pack

  2. Water Bath, 88°C, 6 hours

  3. Puree Thermomix. Add onion and part of the liquid