Soubise

Mince (easy, tiger) 200g onions, blanch for 3 or 4 minutes in boiling water. Refresh and drain. Steam with a knob (matron!) of butter for 10 to 15 minutes, without browning. Add 0.5l pre-prepared bechamel sauce and cook for 15 minutes with the lid on. Pass through a chinois, and add salt, pepper, and cream.

It's a rubbish sauce though cos there's no olive oil in it, innit.

Posted By: Jamie Oliver, Nov 16, 11:53:42