Rice Soubise ~ Julia Child's Recipe (2024)

FAQs

What is Soubise sauce made of? ›

Soubise is a French sauce made with onions cooked in butter that have been puréed with heavy cream and seasonings. The classic version is made with béchamel sauce, rather than just the heavy cream. Other versions are made thickened with pounded cooked rice.

Soubise is a classic French sauce made of a handful of simple ingredients. It is as humble as the sirloin itself, but when it is properly prepared, soubise is velvety and sweet and salty, elevating the sirloin without overpowering the beef.

a thick, smooth sauce made of cooked onions, mixed with béchamel (= a sauce made with butter, flour, and milk) or cream: We had the sausages with an apple and onion soubise.

The Espagnole sauce, also sometimes called Brown Sauce, is a slightly more complex mother sauce. Espagnole is made by thickening brown stock with a roux. So in that sense, it's similar to a velouté. The difference is that Espagnole is made with tomato purée and mirepoix for deeper color and flavor.

There are 5 types of Mother Sauce namely Hollandaise Sauce, Bechamel Sauce, Tomato Sauce, Veloute Sauce, Espagnole Sauce. but of the 5 types of Mother Sauce, Mother Sauce has basic ingredients as the basic sauce for those 5 types of Mother Sauce.

Sauces considered mother sauces. In order (left to right, top to bottom): béchamel, espagnole, tomato, velouté, hollandaise, and mayonnaise.

Hoisin sauce tastes salty and tangy. It has a similar flavor profile to barbecue sauce, but with distinctly different flavors. It may taste slightly meaty or sweet.

Flavored with tarragon, shallots, and white wine vinegar, bearnaise sauce somehow adds both creamy decadence and a pleasant acidity to cut through the fat of the beef and butter. I've included it in the family recipes section of this book/website, because for me it is closely associated with my father.

Meaning of soubise in English

a thick, smooth sauce made of cooked onions, mixed with béchamel (= a sauce made with butter, flour, and milk) or cream: We had the sausages with an apple and onion soubise.

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

What are the 5 mother sauces? ›

The five mother sauces are hollandaise, tomato (sauce tomat), bechamel, Espagnole, and veloute. French chef Auguste Escoffier identified the five mother sauces, forever associating them with French cuisine.

The original list of four was expanded to five – béchamel, espagnole, velouté, sauce tomate, and hollandaise – in 1903 by Auguste Escoffier, whose Le Guide Culinaire is the go-to Bible for academically-trained chefs the world over.

Known as the mother sauces, hollandaise, espagnole, velouté, bechamel, and tomato are essential to French cuisine. Here's what you need to know about each. Kelly is a former associate digital food editor for MarthaStewart.com.

Ingredients. The key ingredient of hoisin sauce is fermented soybean paste. Some hoisin sauce ingredients include starches such as sweet potato, wheat and rice, and water, sugar, soybeans, sesame seeds, white distilled vinegar, salt, garlic, red chili peppers, and sometimes preservatives or coloring agents.

What Is Béarnaise? Béarnaise is a fat-in-water emulsion—in this case, butter emulsified into a reduction of white wine and vinegar flavored with shallots, tarragon, and chervil, all bound and thickened with egg yolks. It's technically a derivative of hollandaise sauce, one of the five French mother sauces.

Fish sauce is also used as an alternative to hoisin sauce at times. This is because fish sauce is similarly sharp and salty like hoisin sauce, although it lacks the sweetness factor. Add some sugar or honey in conjunction to best replicate the taste of hoisin sauce.

The word "Hoisin" is Cantonese and translates to 'seafood sauce', although it contains no seafood. It was created by a chef as a dip to accompany seafood at a local food stall. It was so unique and tasty, that people refer to the sauce as "seafood sauce" and the name stuck with the sauce.