Sauce Hongroise
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Sauce Hongroise is a classic French Compound Sauce made from a Velouté Sauce or from a Tomato concentrate flavored with OnionsPaprika and white wine and Finished four or five different ways.


Sauce Hongroise is finished with a Mornay Sauce if it is to be used with eggs, a Fumet (Fumet means a Fish Stock) with Butter if the Sauce Hongroise will be used for fish.

Sauce Hongroise can also be finished with a Demi-Glacé  if it will be used for Meat or with additional Velouté Sauce or Sauce Suprême if it will be used for Poultry.

Low Fat


Low Calorie