Sauce hongroise: Difference between revisions
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Sauce hongroise (Hungarian sauce), A derivative of [[Sauce velouté]]. | |||
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|TotalCalories = 610 | |TotalCalories = 610 | ||
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|PrepTime = 10 minutes | |PrepTime = 10 minutes | ||
|CookTime = 15 minutes | |CookTime = 15 minutes | ||
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[[Category:Boiled or simmered|Hongroise]] | [[Category:Boiled or simmered|Hongroise]] | ||
<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/saucehongroise|#saucehongroise]] [[Special:Search/butter|#butter]] [[Special:Search/bouquetgarni|#bouquetgarni]] [[Special:Search/paprika|#paprika]] [[Special:Search/fish|#fish]] [[Special:Search/drywhitewine|#drywhitewine]] [[Special:Search/eggs|#eggs]] [[Special:Search/blend|#blend]] [[Special:Search/boiledorsimmeredhongroise|#boiledorsimmeredhongroise]] [[Special:Search/onions|#onions]] [[Special:Search/onion|#onion]] | ||
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Revision as of 17:51, 19 March 2024
Sauce hongroise (Hungarian sauce), A derivative of Sauce velouté.
| Sauce hongroise | |
|---|---|
 |
| 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: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 4th April 2013 |
|
Best recipe reviewFinom! 4/5 Remek és felséges - Szia! |
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.
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