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.

Ingredients

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

Directions

1
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
2
Add soy sauce and white sugar and let simmer for 3-5 minutes. Add salt and pepper to taste.
5 minutes
3
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
1
In a medium saucepan, add oil and butter over medium heat until foaming.
3 minutes
2
Add onions, garlic, salt, pepper and cook, stirring occasionally, until softened and liquid has evaporated.
10 minutes
3
Stir in cream and tarragon. Simmer for 3-5 minutes.
5 minutes
4
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