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Hungarian Sauce

Hungarian sauce is great for both fish and veal dishes.

ingredients

1/2 pint veloute sauce
1 onion
2 tbsp (1 oz) 25 g butter
bouquet garni
1/4 level teaspoon paprika
1 pinch salt
1 tablespoons white wine

for the veloute sauce

2 tbsp (1 oz) 25 g butter
1/4 cup (1 oz) 30 g plain flour (All purpose)
1 pint white stock
salt and black pepper
1 - 2 tablespoons single or double cream (heavy cream)

method

to make hungarian sauce

1. Saute the finely chopped onion in the butter until clear.

2. Add the rest of the ingredients.

3. Bring to the boil and reduce by half.

4. Strain through a sieve before adding to the sauce

to make veloute sauce (makes 1/2 pint or 600 ml)

1. Make the roux with the butter and flour. Gradually stir in the hot stock until the sauce is quite smooth.

2. Bring to boiling point, lower the heat, and let the sauce simmer for about 1 hour until reduced by half.

3. Stir the sauce occasionally. Strain through a sieve, season to taste, and stir in the cream.

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