Recipe:Sauce Hongroise (from Peterson, Sauces)

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Sauce Hongroise

Source: Peterson, Sauces

Sauce Hongroise is a paprika-flavored Sauce Velouté. Note that unless you are using a good quality paprika it is usually better to make Sauce Albuféra rather than Sauce Hongroise.


  • 1 large Onion , finely chopped
  • 30g0.03 kg
    30,000 mg
    0.0661 lb
    1.058 oz
  • 1L1,000 mL
    4.227 cup
    33.814 floz
    67.628 tbsp
    202.884 tsp
    Sauce Velouté
  • Stock  (or heavy cream, to thin if desired)
  • 125g Butter


Sweat onion until translucent, then add paprika. Toast briefly until fragrant, then add velouté. Simmer 10-15 minutes, then thin as desired with stock or cream. Finish with butter.

Yields 1L.

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