* 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.

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