Sauce Saubise
- 2½ cups sliced onions.
- 1 small clove garlic.
- 1 cup Veloute Sauce.
- ½ cup hot cream.
- ½ teaspoon salt.
- ⅛ teaspoon pepper.
Process: Cover onions and garlic with boiling water; boil five minutes, drain and cover again with boiling salted water and let cook until tender, rub through a pure strainer (there should be one cup pulp). Bring sauce to boiling point, add onion and hot cream; add salt and pepper. Garlic may be omitted.