ReceptnaptárCucumber Sauce
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Ingredients
Method
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- Melt the butter in a saucepan, stir in the flour, and over medium heat, stirring constantly, cook it to a nice reddish golden-brown roux.
- Add the finely chopped onion and cook for another 1-2 minutes, until translucent.
- Add the sliced or diced pickled cucumber, then pour in the broth.
- Season with salt and a pinch of sugar, and simmer over low heat for 8-10 minutes, until the cucumber softens and the sauce thickens nicely.
- Remove from the heat, stir in the sour cream, and serve immediately, hot — excellent with roasted or boiled meats.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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