Sauce Hongroise: Butter-Enriched Method

Preparation info

  • Difficulty


  • Yield:

    2 cups

Appears in


By James Peterson

Published 1991

  • About


Sweat 1 medium onion in butter and add 2 tablespoons (30 milliliters) of paprika. Add 2 cups (500 milliliters) of reduced white stock (6 times) to the paprika-onion mixture. Add ½ cup (125 milliliters) of heavy cream, reduce again to the same syrupy consistency, and finish the sauce with 10 ounces (300 grams) of butter or Paprika Butter.