110,618
edits
Sauce hongroise: Difference between revisions
no edit summary
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
<!-- seo --> | |||
{{#seo: | |||
|title=Sauce hongroise, French recipe Cooking Wiki | |||
|titlemode=replace | |||
|keywords=Sauce hongroise recipe French recipes from The cook's Wiki | |||
|description=Sauce hongroise (Hungarian sauce), A derivative of Sauce veloute | |||
}} | |||
<!-- /seo --> | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
|ImageComment = | |DatePublished=4th April 2013 | ||
|Author=JuliaBalbilla | |||
|ImageComment = Crepes in Hungarian sauce | |||
|Servings = about 400ml | |Servings = about 400ml | ||
|Difficulty = 1 | |Difficulty = 1 | ||
| Line 13: | Line 24: | ||
</div> | </div> | ||
Sauce hongroise (Hungarian sauce), A derivative of [[Sauce velouté]]. | Sauce hongroise (Hungarian sauce), A derivative of [[Sauce velouté]]. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| Line 24: | Line 35: | ||
| 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=== | ||
| Line 32: | Line 41: | ||
| 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]]. | ||
| Line 44: | Line 53: | ||
===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]] | ||