Sauce and Stock Recipes

© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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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.