Sauce Hongroise


A delicately flavoured sauce, Sauce Hongroise (sohs ohn-gwahz) may be served with grilled meat or sauteed calf’s liver or kidneys.



2 oz. plus

1 tablespoon butter

1 medium-sized onion, chopped

2 teaspoons paprika teaspoon salt

6 fl. oz. white wine bouquet garni, consisting of

4 parsley sprigs,

1 thyme spray and

1 bay leaf tied together

1 oz. flour

10 fl. oz. chicken stock

In a small frying-pan, melt the tablespoon of butter over moderate heat. When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown.

Add the paprika, salt, wine and bouquet garni to the pan. Increase the heat to high and bring the mixture to the boil, stirring occasionally. Boil the sauce for 5 minutes or until it has reduced by almost half. Remove the pan from the heat.

In a small saucepan, melt 1 ounce of the remaining butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the stock, stirring constantly. Return the pan to the heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth. Add the onion and wine mixture to the sauce and continue cooking for 8 minutes, stirring frequently.

Remove the pan from the heat, cut the remaining butter into small pieces and stir them, a few at a time, into the sauce.

Remove and discard the bouquet garni and strain- the sauce into a warmed sauce-boat. Serve immediately.

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