hungarian sauce

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Hungarian Sauce

Definition: Hungarian sauce is a type of velouté sauce, which is a smooth sauce made from a light stock (like chicken or fish) and thickened with a roux (a mixture of flour and fat). It typically includes sautéed chopped onions, paprika (a spice made from ground peppers), and cream, giving it a rich and flavorful taste.

Usage Instructions:

1. Cooking: You can use Hungarian sauce in various dishes. It works well with meats, fish, and vegetables.
2. Serving: Pour the sauce over your main dish just before serving to add flavor and richness.

Example:

• "I made chicken with Hungarian sauce for dinner, and it was delicious! The paprika gave it a nice kick."

Advanced Usage:

• In gourmet cooking, Hungarian sauce can be enhanced with additional ingredients like garlic, mushrooms, or different herbs to create unique variations.

Word Variants:

• Velouté Sauce: The base sauce for Hungarian sauce.
• Paprika: The key spice that gives the sauce its characteristic flavor and color.

Different Meanings:

In a culinary context, "Hungarian sauce" specifically refers to this rich sauce. However, outside of cooking, the term "Hungarian" generally refers to anything related to Hungary, a country in Central Europe.

Synonyms:

• There are no direct synonyms for "Hungarian sauce," but related sauces could be paprika sauce or sour cream sauce, which might share some ingredients or flavors.

Idioms and Phrasal Verbs:

While "Hungarian sauce" does not have idioms or phrasal verbs associated with it, cooking-related phrases can be useful, such as: - "Sauce it up": To make something more exciting or flavorful. - "Spice things up": To make something more interesting or lively.

Summary:

Hungarian sauce is a flavorful addition to many dishes, combining the creaminess of velouté with the zing of paprika and the sweetness of sautéed onions.

Academic

Noun

1. veloute sauce with sauteed chopped onion and paprika and cream

Synonyms

• Hungarian sauce
• paprika sauce