Hungarian sauce base

Ingredients for 4 servings:

• 3 tbsp sweet paprika powder (preferably genuine Hungarian)
• 3 onions, finely chopped
• 1 tbsp oil, sunflower oil or other frying oil, alternatively lard
• 180 ml water
• 1 tbsp tomato paste
• 1 tbsp paprika seasoning paste (also works without)
• 250 ml stock (depending on the desired sauce vegetable, fish, etc.) or wine

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

for dark sauces

An original recipe from my Hungarian grandmother with amazing results. Finely dice the onions. Heat oil in a pan and sauté the onions over medium heat (do not brown). Add the tomato paste (paprika paste) and sauté for 2 minutes. Important before the next step: have the water ready. Sprinkle the paprika over the onions and immediately deglaze with 60 ml of water. Increase the heat (electric/ceramic heat setting 4-5, not too hot) and let the water evaporate completely until the onions begin to sauté again. Repeat this step 3 times. Then, after the water has completely evaporated for the third time, add the desired sauce stock, season, and bring to a boil. Simmer for 10 minutes, then strain the sauce through a sieve and return it to the pot. Prepare the sauce as usual (sour cream, crème fraîche, spices, herbs, etc.). Enjoy. It sounds simple, but give it a try; it’ll give your sauces that extra something.