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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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Featured Rapid Recipe
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Created by birdlover
This recipe is part of a five-part series devoted to chipotles--those many varieties of smoked chiles. You can go here to start reading--and cooking with--chipotles of all kinds.
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