Tomato Soubise Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Soubise sauce (onion béchamel)
- 1 third tomato purée
Instructions
- Prepare a Soubise sauce (onion béchamel) according to either of the two standard methods detailed in the main entries.
- Add one-third of its volume in fine, bright-red tomato purée.
- Combine thoroughly.