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Hungarian Hot Paprika Sauce

Tuesday, 24 November 2009

Description

Although paprika is more often used in stews than sauces, this sauce was 
designed as a condiment for fish. Traditionally, it is served over fried
fillets of river fish.

Ingredients

At a glance
Cuisine
Hungarian
Cooking Method
Boil
Difficulty
Easy
Heat Level
3
Meal/Course
Sauce/Marinade/Rub
Makes
1 cup
2 tablespoons butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon finely ground black pepper
1 cup milk
1 teaspoon minced onion
2 to 3 teaspoons hot paprika
Hint of nutmeg

Methods/steps

Heat the butter in a saucepan. Add the flour, salt, and pepper and stir 
constantly until it starts to bubble. Gradually add the milk, stirring
constantly until the mixture is smooth. Bring the mixture to a boil and
continue to stir for 1 to 2 minutes. Add the onion, nutmeg, and paprika
to the mixture, stir well for 30 seconds, and serve.

 

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