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.

Julia Child mimes an Asian way: two times the amount of water to rice; mix and bring to a boil, then cover and lower the heat to a whimper for 15 minutes. (In happy cross-cultural accord, both Cordon Bleu and Qin Dynasty finish with “Let stand 10 minutes, covered.”)

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.

Soubise sauce is an onion sauce thickened with béchamel sauce, pounded cooked rice, or cream. It is generally served with meats, game, poultry and vegetables. It was formerly often used to coat meat. It is first documented in 1836. It has many variations, the simplest including just onions, butter, and cream.

Gastrique is caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces.

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

The five French mother sauces are: Béchamel, Velouté, Espagnole, Hollandaise, and Tomato.

Child's Boeuf Bourguignon recipe was featured in one of the earliest episodes of The French Chef and has become a classic among the many Child enthusiasts at GBH. In fact, GBH News host Henry Santoro concludes there's no better recipe for the dish.

Vichyssoise. Well-known as one of Julia Child's favorite dishes, this chilled leek and potato soup is startling in its simplicity. Aside from the leek, potato, and water, Child's version of the soup calls for barely any additional ingredients.

What was Julia Child's signature dishes? ›

Boeuf Bourguignon

This hearty beef stew from the pages of "Mastering the Art of French Cooking" is, hands down, Child's most infamous dish. (Click here for Food.com's rendtition of boeuf bourguignon.)

The French Word for Onion is 'Oignon'

The word begins and ends with a nasal "on" sound, thus the “oi” is pronounced like "on."

Suprême sauce derives from velouté sauce, a “mother sauce” traditionally made from roux (a mixture of butter and flour) and meat stock—in this case, chicken stock or chicken broth. The sauce is reduced with heavy cream or crème fraîche, strained through a fine sieve or strainer, and often finished with lemon juice.

They include velouté (blonde sauce), bechamel (white sauce), tomato (red sauce), hollandaise (butter sauce), and espagnole (brown sauce). We turned to Zifchak to learn how each of the five mother sauces are made and how we can use them when cooking at home.

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.

Whisk mayonnaise, honey, barbecue sauce, both mustards, and lemon juice together in a bowl.