Sauce hongroise

Sauce hongroise (Hungarian sauce), A derivative of Sauce velouté.

Ingredients

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• Butter
• 4 tablespoons onion, chopped
• Large pinch Hungarian paprika
• Pinch salt
• 125ml dry white wine
• Small bouquet garni
• 300ml veal or fish based Sauce velouté
• 50g butter

Method

1. Melt the butter in a pan and sauté the onions until soft.
2. Add the paprika, salt, white wine and the bouquet garni and reduce by two thirds.
3. Add the sauce velouté and simmer for 5 minutes.
4. Remove the bouquet garni and blend or pass through a sieve.
5. Stir in the butter and serve.

Serving suggestions

Goes well with small cuts of sautéed meat, eggs, fish or offal.

Recipe source

• Lightly adapted from a recipe in Larousse Gastronomique (1961)

Chef's notes

The weights of some of the ingredients are a little as they have given in US and Metric and the one does not correspond with the other.

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