Sauce hongroise: Difference between revisions

Latest revision as of 10:33, 7 May 2025

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

Sauce hongroise

Crepes in Hungarian sauce
Servings:	Servings: 10 - about 400ml
Calories per serving:	61
Ready in:	25 minutes
Prep. time:	10 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	4th April 2013

Best recipe review Finom! 4/5 Remek és felséges - Szia! Paul R Smith

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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#saucehongroise #butter #bouquetgarni #paprika #fish #drywhitewine #eggs #blend #boiledorsimmeredhongroise #onions #onion

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+Sauce hongroise (Hungarian sauce), A derivative of [[Sauce velouté]].
 {{recipesummary
-|ImageComment =
+|TotalCalories = 610
-|Servings =  about 400ml
+|PortionCalories = 61
+|DatePublished=4th April 2013
+|Author=JuliaBalbilla
+|ImageComment = Crepes in Hungarian sauce
+|Servings = Servings: 10 - about 400ml
 |Difficulty = 1
 |TotalTime =  25 minutes
 |PrepTime =  10 minutes
 |CookTime =  15 minutes
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-Sauce hongroise (Hungarian sauce), A derivative of [[Sauce velouté]].
+<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7">
-===Ingredients===
+<span class="review">
+<span class="reviewHeader">
+====Best recipe review====
+</span>
+''<span class="reviewTitle">Finom!</span>''
+<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5 </span>
+<span class="reviewDesc">Remek és felséges - Szia!</span>
+<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
+</tr></td>
+</table>
 {{RecipeIngredients
@@ Line 25: / Line 51: @@
 | 300ml [[Veal|veal]] or [[Fish|fish]] based [[Sauce velouté]]
 | 50g [[Butter|butter]]
 }}
 ===Method===
@@ Line 33: / Line 57: @@
 | 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-thirds.
+| 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.
 | Remove the [[Bouquet garni|bouquet garni]] and [[Blend|blend]] or pass through a [[Sieve|sieve]].
@@ Line 45: / Line 69: @@
 ===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.
+{{RecipeLine}}
 [[Category:Recipes|Hongroise]]
 [[Category:French recipes|Hongroise]]
@@ Line 50: / Line 75: @@
 [[Category:Cooking with wine|Hongroise]]
 [[Category:Boiled or simmered|Hongroise]]
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+</code><!-- /footer hashtags -->

Sauce hongroise: Difference between revisions

Latest revision as of 10:33, 7 May 2025

Best recipe review