Difference between revisions of "Sauce hongroise"
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+ | <!-- seo --> | ||
+ | {{#seo: | ||
+ | |title=Sauce hongroise, French recipe | ||
+ | |titlemode=replace | ||
+ | |keywords=#saucehongroise #butter #bouquetgarni #paprika #fish #drywhitewine #eggs #blend #boiledorsimmeredhongroise #onions #onion | ||
+ | |hashtagrev=032020 | ||
+ | |description=Sauce hongroise (Hungarian sauce), A derivative of Sauce veloute | ||
+ | }} | ||
+ | <!-- /seo --> | ||
+ | |||
{{Template:CookTools}} | {{Template:CookTools}} | ||
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<div class="right_imgs" style="float: right; width: 320px;"> | <div class="right_imgs" style="float: right; width: 320px;"> | ||
{{recipesummary | {{recipesummary | ||
− | |ImageComment = | + | |TotalCalories = 610 |
− | |Servings = | + | |PortionCalories = 61 |
+ | |DatePublished=4th April 2013 | ||
+ | |Author=JuliaBalbilla | ||
+ | |ImageComment = Crepes in Hungarian sauce | ||
+ | |Servings = Servings: 10 - about 400ml | ||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 25 minutes | |TotalTime = 25 minutes | ||
|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 15 minutes | |CookTime = 15 minutes | ||
− | |Image = [[Image:Hortobagy palacsinta.JPG | + | |Image = [[Image:Hortobagy palacsinta-wiki.JPG|alt=Electus]] |
}} | }} | ||
+ | </div> | ||
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. | ||
+ | <span class="review"> | ||
+ | <span class="reviewHeader"> | ||
+ | ====Random recipe review==== | ||
+ | </span> | ||
+ | ''<span class="reviewTitle">Finom!</span>'' | ||
+ | |||
+ | <span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5 </span> | ||
+ | |||
+ | <span class="reviewDesc">Remek és felséges - Szia!</span> | ||
+ | |||
+ | <span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | ||
+ | |||
+ | {{RecipeLine}} | ||
[[Category:Recipes|Hongroise]] | [[Category:Recipes|Hongroise]] | ||
[[Category:French recipes|Hongroise]] | [[Category:French recipes|Hongroise]] | ||
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[[Category:Cooking with wine|Hongroise]] | [[Category:Cooking with wine|Hongroise]] | ||
[[Category:Boiled or simmered|Hongroise]] | [[Category:Boiled or simmered|Hongroise]] | ||
+ | |||
+ | <!-- footer hashtags --><code 'hashtagrev:032020'>#saucehongroise #butter #bouquetgarni #paprika #fish #drywhitewine #eggs #blend #boiledorsimmeredhongroise #onions #onion </code><!-- /footer_hashtags --> |
Revision as of 17:07, 10 June 2020
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.
Random recipe review
Finom!
4.6/5
Remek és felséges - Szia!
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#saucehongroise #butter #bouquetgarni #paprika #fish #drywhitewine #eggs #blend #boiledorsimmeredhongroise #onions #onion
https://www.cookipedia.co.uk/recipes_wiki/Sauce_hongroise