5 Easiest Souse Recipes You Should Try Out

Souce recipes serve many purposes, including adding a complementary flavor or texture to the main dish to balance it out. 

The combination of a fat, succulent bratwurst with a sharp mustard that cuts the richness, or the opposite idea: tender asparagus with a tart, eggy Hollandaise gives it richness.  

Souse also enhances a dish by comparing its flavor and works best when the main dish is mildly seasoned. 

They also add visual appeal to your dish and make things fancier than before when you use them to your advantage.

In this guide, we will highlight the five easiest Souse recipes best for breakfast, lunch, and even dinner. 

5 Easiest Souse Recipes 

1. Cream Souse Recipe

Cream Souse is a fabulous serving over pasta, chicken, shrimp, or fish filets.

You can also use it as the base for a rich and creamy macaroni and cheese when you add a few cups of shredded cheese. 

It’s also an excellent Souse to use as a binder in casseroles, too.

Ingredients Needed for Cream Souse
  • 1 cup of whole milk
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of an all-purpose flour
  • ⅓ cup of heavy cream
  • ¼ cup of white wine
  • 1 pinch of kosher salt
  • 1 pinch of white pepper or black pepper
  • 1 pinch of freshly grated nutmeg (optional)

Instructions to make Cream Souse

  • Heat the milk in a saucepan over medium heat until bubbles begin to appear around the edge to keep it warm. 
  • In a separate Souse pan, melt the butter over medium-low heat.
  • Add the all-purpose flour and stir until the mixture is well blended to make a roux. 
  • Cook and keep stirring for about 2 minutes to ensure it does not turn brown.
  • Stir the hot milk into the flour and butter mixture. 
  • Cook over medium heat while constantly stirring until the Souse begins to boil and thickens. 
  • Simmer over very low heat for 5 minutes while continuously stirring. 
  • If you are using the cream and wine, stir them in. 

Then Season with salt and pepper and add a little nutmeg if using. 

Serve immediately and enjoy.

Expert Tips

  • The white pepper helps the Souse to be white. Use freshly ground black pepper if you want black pepper flavor. 
  • Keep an eye on the temperature while cooking and continue to stir so the butter-flour mixture doesn’t burn.

How to Use Cream Souse

You can serve the cream Souse recipe with basic poached chicken with turkey.

You can also swap out the beurre blanc in a baked cod dish for the cream Souse.  

You can also serve it over pasta.

2. Chimichurri Recipe

Talking of a spicy Argentinian Souse with an uncooked, super easy Souse that goes great over grilled, roasted, or baked meats and seafood, you are talking about Chimichurri.

This Souse recipe goes well with boiled or roasted potatoes, steamed green beans and summer squash, and fresh sliced tomatoes. 

Ingredients Needed for Chimichurri Souse
  • ½ cup of minced, packed cilantro or parsley
  • 6 tablespoons of red wine vinegar
  • 2 tablespoons of olive oil
  • 2 teaspoons of cloves of minced garlic
  • ½ teaspoon of dried oregano
  • ¼ teaspoon of salt
  • ¼ to ½ teaspoon of crushed red pepper flakes. 
  • ¼ cup of minced onion, either white, yellow, red, or shallots (optional)

Variations and Substitution for Ingredients

  • You can swap out lemon, lime, or orange juice for the vinegar to make a citrusy seafood sauce. 
  • If you are using parsley, add a teaspoon of fresh thyme or mint for a Souse well-suited to chicken and lamb. 
  • Use ½  teaspoon of toasted cumin seeds for an earthy touch that goes even better with beef.

Instructions to make Chimichurri Souse

  • Combine all ingredients in a large bowl.
  • Let it sit at room temperature for at least 10 minutes and up to 2 hours before serving.
  • You can keep it refrigerated for up to 48 hours. 

3. White Souse Recipe

This white Souse is also known as Béchamel Souse.

It is one of France’s four “mother Souses,” and it’s a perfect complement to many dishes. 

You can Pair white Souse with vegetables, turn it into a creamy casserole or ladle it over seafood or sliced chicken.

Ingredients Needed for White Souse Recipes
  • 2 tablespoons of butter
  • 2 tablespoons of Gold Medal™ all-purpose flour
  • ¼ teaspoon of salt
  • ⅛ teaspoon of pepper
  • 1 cup of milk

Instructions to make White Souse

  • Melt butter over low heat in 1 ½ quarter Sousepan
  • Stir in the flour, salt, and pepper, then cook over medium heat 
  • Stir constantly until mixture is smooth and bubbly, then remove from heat.
  • Change the Heat to boiling, then stir in the milk.
  • Stir constantly; boil and stir for 1 minute.
  • Your white Souse is ready to be served.

Expert Tips 

  • Use a thick cheese Souse stirred up with hot cooked macaroni 

Then pour over toasted tortilla chips for a homemade nacho platter or spoon over simple omelets.

  • Stir the butter and flour together with a wooden spoon or wire whisk constantly as you pour in the milk, so no lumps form. 

However, if there are a few ones when the Souse thickens, strain the Souse through a wire-mesh sieve.

  • Stir in 1 teaspoon of chopped fresh dill and a dash of ground nutmeg with the flour.

4. Persillade Sauce Recipe

Persillade is a classic French Souse and the seasoning mixture of parsley chopped together with seasonings including garlic, herbs, oil, and vinegar.

A persillade Souse is used to spice up various steaks and other proteins, vegetables, soups, salads, and starches. 

The flavor is strong, with sharp notes of garlic and parsley. However, if it is added while a dish cooks and allowed to cook slightly, the flavors will mellow. 

Ingredients Needed for Persillade Souse 
  • ½ cup of chopped parsley 
  • 2 cloves of minced garlic
  • 2 to 3 tablespoons of extra virgin olive oil
  • ¼ teaspoon of salt
  • I mashed anchovy filet (optional)

Instructions to make Persillade Souse

  • Combine all ingredients in a large bowl and serve right away.  
  • This ingredient can make about ¾ cup of persillade. 

5. Beurre Blanc Souse Recipe

Beurre blanc is a warm emulsified white butter Sauce recipe that originates in Loire Valley cuisine.

It is made with a reduction of vinegar or white wine and shallots into which softened whole butter is whisked in off the heat to prevent separation. 

The number of emulsifiers naturally found in butter is used to form an oil-in-water emulsion. 

Although this recipe is similar to hollandaise, it is considered neither a classic leading nor a compound Souse.

Ingredients Needed for Beurre Blanc Souse Recipe
  • ½ cup of white wine
  • 2 tablespoons of lemon juice
  • 2 tablespoons of minced shallot or green onion
  • 1 teaspoon of minced garlic (optional)
  • 4 to 8 tablespoons of cold butter (Cut into 8 to 16 pieces)
  • 2 tablespoons of heavy cream and fresh herbs (optional)

Instructions to make Beurre Blanc Souse Recipes

  • In a small pot, heat the wine, shallot, and garlic over low heat.
  • Simmer for about 7 to 10 minutes until it is reduced to about 1 tablespoon of liquid.
  • Add the cold butter into a pot in two pieces at a time and stir with a whisk until almost melted before adding another two bits.
  • Continue to add the butter, two pieces at a time, until there are only two pieces left.
  • Remove the pot from heat and add the two remaining bits of cold butter.  

Then swirl the pan until it’s melted and serve immediately

Expert Tips

  • Ensure that the finished Souse should be uniformly glossy and about the consistency of bottled Catalina dressing or heavy cream, but the more butter you add, the thicker it will be. 
  • Use a lesser amount of butter for a more wine-tasting Souse.

If it separates as you add in the butter, it means it’s too hot. 

Just remove it from the burner and whisk in some more butter off the heat until it comes together again.

You can keep Leftover Beurre Blanc Souse Recipes in the refrigerator for up to one week and use them as flavored butter to saute vegetables!

Wrapping up

Sauce recipes serve many purposes, including adding a complementary flavor or texture to the main dish to balance it out. 

The combination of a fat, succulent bratwurst in Souses with a mustard that cuts the richness, or the opposite idea: tender asparagus with a tart, eggy Hollandaise gives it richness.  

Also, Souse enhances a dish by comparing its flavor and works best when the main dish is mildly seasoned. 

In this guide, we have shared the five easiest Souse recipes you can make in 10 to 30 minutes which are; Cream Souse Recipe, Beurre Blanc Souse Recipe, Persillade Souse Recipe, Chimichurri Recipe, and White Souse recipe. 

We have also shared ingredients, instructions, and expert tips to make these Souse recipes perfect. 

We hope you find this guide helpful. 

Remember to share with your friends and family. 


What is souse meat out of?

Souse meat is made from various parts of the pig, including the feet, the head, the ears, and the tail. However, different parts of cows and chickens can also be used.

 What is souse meat used for?

Souse meat is usually shaped into a sausage or molded in a pan and served as a cold cut. In Vietnam and other parts of Asia, pig’s head parts are made into head cheese, which is sliced and often used as a filling for banh mi sandwiches. 

Can souse be fried?

As souse can be used as sandwich meat or as a main course, yes,s it can be fried up.

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