Fallow Restaurant London

Smoked Soubise

We’ve made a smoky version of the classic soubise sauce. It’s great on any meat or fish and also makes a great pasta sauce.

Overhead shot of smoked soubise sauce and grilled leeks on a white plate and marble counter top.

Smoked Soubise

  • Author: Fallow
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes


Units Scale
  • 5 leek tops (green parts)
  • 68 thyme stalks
  • 20g butter
  • 2 large onions thinly sliced, skins and trim reserved
  • 350ml double cream
  • Salt, pepper, nutmeg


  1. Heat the cream to boiling point.
  2. Meanwhile, blacken the leeks, onion trimmings and thyme under a grill, on a barbecue, with a blowtorch or on an open gas flame until thoroughly charred.
  3. Add the charred vegetables to the cream and leave to infuse.
  4. Melt the butter in a heavy-based pad and stir in the sliced onions with a pinch of salt.
  5. Cook down gently, place a cartouche on top and leave to sweat until soft and sweet but not browned (about 20 minutes).
  6. Strain in the infused cream, a good grating of nutmeg and freshly ground black pepper.
  7. Simmer for 5 minutes. Blend (either in a jug blender or with a stick)and adjust seasoning
  8. Pass through a fine chinois, reheat and check seasoning.
  9. Serve with chicken, pasta and/or chargrilled leeks.

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