Sauce hongroise: Difference between revisions
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|title=Sauce hongroise, French recipe Cooking Wiki | |||
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|keywords=Sauce hongroise recipe French recipes from The cook's Wiki | |||
|description=Sauce hongroise (Hungarian sauce), A derivative of Sauce veloute | |||
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{{recipesummary | {{recipesummary | ||
|ImageComment = | |DatePublished=4th April 2013 | ||
|Author=JuliaBalbilla | |||
|ImageComment = Crepes in Hungarian sauce | |||
|Servings = about 400ml | |Servings = about 400ml | ||
|Difficulty = 1 | |Difficulty = 1 | ||
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Sauce hongroise (Hungarian sauce), A derivative of [[Sauce velouté]]. | Sauce hongroise (Hungarian sauce), A derivative of [[Sauce velouté]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| 300ml [[Veal|veal]] or [[Fish|fish]] based [[Sauce velouté]] | | 300ml [[Veal|veal]] or [[Fish|fish]] based [[Sauce velouté]] | ||
| 50g [[Butter|butter]] | | 50g [[Butter|butter]] | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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| Melt the [[Butter|butter]] in a pan and sauté the [[Onions|onions]] until soft. | | Melt the [[Butter|butter]] in a pan and sauté the [[Onions|onions]] until soft. | ||
| Add the [[Paprika|paprika]], [[Salt|salt]], [[White wine|white wine]] and the [[Bouquet garni|bouquet garni]] and reduce by two | | Add the [[Paprika|paprika]], [[Salt|salt]], [[White wine|white wine]] and the [[Bouquet garni|bouquet garni]] and reduce by two thirds. | ||
| Add the [[Sauce velouté|sauce velouté]] and [[Simmer|simmer]] for 5 minutes. | | Add the [[Sauce velouté|sauce velouté]] and [[Simmer|simmer]] for 5 minutes. | ||
| Remove the [[Bouquet garni|bouquet garni]] and [[Blend|blend]] or pass through a [[Sieve|sieve]]. | | Remove the [[Bouquet garni|bouquet garni]] and [[Blend|blend]] or pass through a [[Sieve|sieve]]. | ||
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===Chef's notes=== | ===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. | 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. | ||
{{RecipeLine}} | |||
[[Category:Recipes|Hongroise]] | [[Category:Recipes|Hongroise]] | ||
[[Category:French recipes|Hongroise]] | [[Category:French recipes|Hongroise]] | ||
Revision as of 09:07, 19 March 2014
| Sauce hongroise | |
|---|---|
 |
| Crepes in Hungarian sauce | |
| Servings: | about 400ml |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 4th April 2013 |
Sauce hongroise (Hungarian sauce), A derivative of Sauce velouté.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
- Melt the butter in a pan and sauté the onions until soft.
- Add the paprika, salt, white wine and the bouquet garni and reduce by two thirds.
- Add the sauce velouté and simmer for 5 minutes.
- Remove the bouquet garni and blend or pass through a sieve.
- 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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