Recipes > Sauces & Spreads > Soubise Sauce

Soubise Sauce


  • about 1/2 pint of good meat gravy
  • 1/2 gill of Madeira wine
  • 2 or 3 tablespoonfuls of puree of white onions
  • salt
  • pepper


Put the gravy in a saucepan; set it on the fire, and when boiling add the wine; when well mixed, add also the puree of white onions, salt, and pepper; boil five minutes, stirring now and then, and it is made.

A soubise is an excellent sauce for baked or boiled fish, also for roasted meat.


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Hand-Book of Practical Cookery (1884).

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