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Soubise Sauce Tomatee

A creamy tomato-infused soubise sauce made with poultry stock, mushroom liquor, veloute, cream, butter, and tomato puree.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mushroom and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,719 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Soubise Sauce Tomatee

Ingredients

Directions

Prepare the sauce

  1. Prepare a soubise sauce as described in your recipe.

  2. Add ⅓ cup of very red tomato puree to the soubise sauce.

Reduce and finish

  1. In a saucepan, combine 1½ pints of clear poultry stock and ⅓ cup of mushroom cooking liquor.

  2. Reduce the mixture to two-thirds over medium heat.

  3. Stir in 1 pint of poultry veloute and continue to reduce while stirring with a spatula.

  4. Gradually add ½ pint of cream to the sauce.

  5. Once the sauce reaches the desired consistency, strain it through a sieve.

  6. Stir in another ⅓ cup of cream and 2 ounces of best butter, mixing occasionally.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Mushroom + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Butter + tomatotop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Poultry veloute
Thickens the sauce and gives it a body that carries the flavour.
Cream
Adds richness and a smooth, silky texture to the sauce.
Best butter
Adds fat and a glossy finish when stirred into the sauce.
Tomato puree
Adds colour, sweetness and acidity to the sauce.

The step that matters

Gradually add the cream. Adding cream slowly while the sauce is hot and reducing helps it blend evenly and prevents it from splitting or curdling.

Swap the tomato

How well each one fits the dish's main ingredients (mushroom, cream, butter):

  1. Potatofits better
  2. Spinachfits better
  3. Onionfits better
  4. Tomatothe original

Fit is the average pairing score against mushroom, cream, butter. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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