Onion Soubise and Black Garlic Tamarind Reduction

BY: Emmanuel Baiden

  • cooking-duration 20 minutes
  • servings 2 SERVINGS
  • cooking-style stove
  • cooking-mode beginner

Onion soubise is a classic French sauce that pairs well with steak and other roasted meats. This version brings some herbaceous notes with tarragon from the garden. Silky, smooth and creamy, it’s the perfect pairing to a Wagyu hanger steak.


Black Garlic Tamarind Reduction

  • 1 cup beef stock

  • 1 tablespoon tamarind paste or concentrate

  • 2 black garlic cloves

  • 1 teaspoon soy sauce

  • 1 teaspoon white sugar

  • Salt and pepper

Onion Soubise

  • 1 tablespoon grapeseed oil

  • 1 teaspoon unsalted butter

  • 1 medium onion sliced

  • 1 small garlic clove

  • 2 sprigs tarragon

  • 1 cup heavy cream

  • Salt and pepper


Combine beef stock, tamarind paste and black garlic in a small pot over medium-high heat. Bring to a boil and lower to a simmer.
5 minutes
Add soy sauce and white sugar and let simmer for 3-5 minutes. Add salt and pepper to taste.
5 minutes
The sauce will start to reduce, watch closely for about a minute. Sauce is ready when it coats the back of a spoon completely.
1 minute
In a medium saucepan, add oil and butter over medium heat until foaming.
3 minutes
Add onions, garlic, salt, pepper and cook, stirring occasionally, until softened and liquid has evaporated.
10 minutes
Stir in cream and tarragon. Simmer for 3-5 minutes.
5 minutes
Transfer hot onions and cream to a blender, blend on low and gradually increase to high, until a smooth consistency is formed. Remove and strain into a container.
3 minutes