Difference between revisions of "Sauce hongroise"

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|title=Sauce hongroise, French recipe
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|keywords=#saucehongroise #butter #bouquetgarni #paprika #fish #drywhitewine #eggs #blend #boiledorsimmeredhongroise #onions #onion
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|hashtagrev=032020
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|description=Sauce hongroise (Hungarian sauce), A derivative of Sauce veloute
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{{recipesummary
 
{{recipesummary
|ImageComment =  
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|TotalCalories = 610
|Servings = about 400ml
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|PortionCalories = 61
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|DatePublished=4th April 2013
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|Author=JuliaBalbilla
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|ImageComment = Crepes in Hungarian sauce
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|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|300px|alt=Electus]]
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Sauce hongroise (Hungarian sauce), A derivative of [[Sauce velouté]].
 
Sauce hongroise (Hungarian sauce), A derivative of [[Sauce velouté]].
===Ingredients===
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{{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-thirds.
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| 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.
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<span class="review">
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====Random recipe review====
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</span>
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''<span class="reviewTitle">Finom!</span>''
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<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4.6</span>/5 </span>
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<span class="reviewDesc">Remek és felséges - Szia!</span>
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<span class="reviewAuthor"> [[User:PSmith|Paul&nbsp;R&nbsp;Smith]] </span></span>
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{{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]]
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<!-- 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
Difference between revisions of
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:Easy
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

Method

  1. Melt the butter in a pan and sauté the onions until soft.
  2. Add the paprika, salt, white wine and the bouquet garni and reduce by two thirds.
  3. Add the sauce velouté and simmer for 5 minutes.
  4. Remove the bouquet garni and blend or pass through a sieve.
  5. 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!

Paul R Smith

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#saucehongroise #butter #bouquetgarni #paprika #fish #drywhitewine #eggs #blend #boiledorsimmeredhongroise #onions #onion
https://www.cookipedia.co.uk/recipes_wiki/Sauce_hongroise