Sauce hongroise: Difference between revisions
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Sauce hongroise (Hungarian sauce), A derivative of [[Sauce velouté]]. | Sauce hongroise (Hungarian sauce), A derivative of [[Sauce velouté]]. | ||
===Ingredients=== | ===Ingredients=== | ||
Revision as of 09:06, 19 March 2014
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| Sauce hongroise | |
|---|---|
 |
| Servings: | about 400ml |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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Sauce hongroise (Hungarian sauce), A derivative of Sauce velouté.
Ingredients
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.