Sauce: Hongroise

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Ingredients

- 1 yellow onion, finely chopped
- About 0.529 oz (15 g) butter for sweating
- 1 tbsp (15 mL) paprika
- About 0.8454 cup (200 mL) white wine
- 1 bouquet garni
- About 4.227 cups (1 L) prepared veal, chicken or fish velouté
- About 3.53 oz (100 g) butter for finishing
- Fine salt to taste

Instructions

1. Melt the smaller butter portion; gently soften onion with a little salt without browning.
2. Stir in paprika, then wine and bouquet garni. Simmer until two-thirds of the wine remains.
3. Add velouté; cook a few minutes. Strain out aromatics. Whisk in finishing butter; serve.

Measurement note: Original quantities retained; calculated equivalents use actual US customary volume definitions and are rounded. Mass converts only to mass; volume only to volume. Source metric amounts govern; preceding US approximations are like-unit conversions. Uses the modern recipe above the separate historical excerpt.

Yield: 8 servings

Source: Adapted from Bloc-Notes Culinaire (no individual author credited).
https://www.bloc-notes-culinaire.com/2016/10/sauce-hongroise.html