Sauce hongroise: Difference between revisions
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|title=Sauce hongroise, French recipe | |title=Sauce hongroise, French recipe | ||
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|keywords= | |keywords=#saucehongroise #butter #bouquetgarni #paprika #fish #drywhitewine #eggs #blend #boiledorsimmeredhongroise #onions #onion | ||
|hashtagrev=032020 | |||
|description=Sauce hongroise (Hungarian sauce), A derivative of Sauce veloute | |description=Sauce hongroise (Hungarian sauce), A derivative of Sauce veloute | ||
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|TotalCalories = 610 | |||
|PortionCalories = 61 | |||
|DatePublished=4th April 2013 | |DatePublished=4th April 2013 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
|ImageComment = Crepes in Hungarian sauce | |ImageComment = Crepes in Hungarian sauce | ||
|Servings = | |Servings = Servings: 10 - about 400ml | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 25 minutes | |TotalTime = 25 minutes | ||
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[[Category:Cooking with wine|Hongroise]] | [[Category:Cooking with wine|Hongroise]] | ||
[[Category:Boiled or simmered|Hongroise]] | [[Category:Boiled or simmered|Hongroise]] | ||
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Revision as of 10:05, 28 July 2016
| 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 |
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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#saucehongroise #butter #bouquetgarni #paprika #fish #drywhitewine #eggs #blend #boiledorsimmeredhongroise #onions #onion