Soubises

Part of speech: noun

Definitions

1. A culinary term referring to a type of sauce made from a rich gravy, typically thickened with butter and flour; also denotes a dish featuring this sauce served with meat; or it can indicate a specific preparation style in French cuisine where ingredients are blended with a flavorful base
2. This word describes a savory sauce that combines meat juices with thickening agents like flour and butter, often served over proteins; it may also refer to a dish garnished with such a sauce; additionally, it highlights a method in gourmet cooking aimed at enhancing flavor depth
3. Denoting a luxurious sauce crafted from pan drippings and thickened with a roux, commonly accompanying roasted meats; it can also describe a dish served with this flavorful accompaniment; furthermore, it represents a culinary technique celebrating rich taste profiles in high-end food preparation

Etymology: "Soubises" is simply the plural of "soubise," so it is the form you use when speaking of more than one serving of the sauce. The singular is named after Charles de Rohan (1715-1787), Prince de Soubise, a French nobleman and military commander under Louis XV. Sauces were often named after aristocrats and their households, and the prince's name became attached to this onion-based preparation, which was prized in French kitchens of the eighteenth century. The name tells you the sauce's origin without describing its ingredients or texture. Culinary names of this kind honoured patrons, and a dish bearing a noble's name signalled that it belonged to elite tables. The word "soubise" thus preserves a person rather than a recipe, and the plural simply counts out the portions.