George Lang

Cream Sauce with Grated Cheese (for Fish)

Sajtos Krémmártás (Halhoz)

Preparation info
  • about

    2½ cups

    sauce
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About

Ingredients

  • ⅛ pound butter
  • ¼ cup flour
  • 1 cup

Method

  1. Melt butter and add flour; stir into a roux. Do not cook it long; you need a light roux.
  2. Slowly add cooled fish stock, whipping the sauce constantly as you do. Add cream and continue whipping.
  3. Reduce heat to very low and simmer the sauce for 30 minutes.
  4. Remove from heat and mix in the grated cheese. Add salt and adjust to taste.</