Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Hungarian Sauce

Hungarian sauce is great for both fish and veal dishes.

½ pint
1 onion
2 tablespoons — 1 ounce, 25 grams butter
bouquet garni
¼ level teaspoon paprika
1 pinch salt
1 tablespoons white wine

Sauté the finely chopped onion in the butter until clear. Add the rest of the ingredients. Bring to the boil and reduce by half. Strain through a sieve before adding to the sauce.

Search for Recipes, Search using Google, or Return to Cookbook Index