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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
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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Featured Rapid Recipe
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Created by birdlover
A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ |
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