Sauce hongroise (Hungarian sauce), A derivative of Sauce velouté.
- 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
- 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.
- Lightly adapted from a recipe in Larousse Gastronomique (1961)
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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