It makes about 2¾ cups.
Ladle this over mushroom-filled crêpes, or Stuffed Potato Pancakes, Hungarian Style.
• 4 Tbs. butter
• 4 Tbs. flour
• 2½ cups heated Vegetable broth
• ¼ to ½ tsp. hot paprika or cayenne pepper, to taste
• 2 tsp. sweet paprika salt, to taste
• ¼ cup heavy cream
1. Melt the butter in a medium-sized, heavy-bottomed saucepan and stir in the flour.
2. Cook the roux for several minutes over very low heat, then stir in the vegetable broth and continue to stir with a whisk until the sauce has thickened.
3. Add the hot and sweet paprikas, some salt, and the cream and simmer the sauce gently, stirring often, for about 20 minutes; it should be slightly reduced and thickened.
