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Paprika Sauce New York Times Magazine Yield: one and one-half cups 2 Tbsp. butter 3 Tbsp. chopped onion 2 tsp. paprika 1 Tbsp. flour ½ tsp. thyme ½ cup chicken stock ½ cup heavy cream 2 tsp. lemon juice Salt and black pepper 1 tsp. cognac ¼ cup sour cream Melt one tablespoon of butter in a small saucepan and cook the onion until wilted. Sprinkle with paprika, flour and thyme, stirring. Stir in the chicken stock, using a wire whisk and simmer about 3 minutes. Add the cream and bring to a boil. Add the lemon juice, salt, pepper and cognac. Strain the sauce through a sieve. Return to the heat and stir in the remaining butter and the sour cream. Bring just to a boil, but do not boil. Serve with Chicken Cutlets Pojarski |
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