Sauce Hongroise (Paprika Sauce)

Ingredients

• 1 large onion
• butter
• 1 pinch fine salt
• 1 gramme Paprika
• 2 décilitres white wine
• 1 bouquet garni
• 1 litre Velouté
• 100 grammes butter

Instructions

1. Cook the chopped onion in butter without letting it colour.
2. Season with the fine salt and the Paprika.
3. Moisten with the white wine, add the bouquet garni, reduce the wine by two thirds and remove the bouquet.
4. Complete with the Velouté and keep at a light boil for 5 minutes.
5. Pass through the tammy.
6. Finish the sauce with the butter, keeping it a soft pink tint coming from the Paprika alone.