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Pickle Sauce Recipe - Hungarian Uborkamartas


Hungarian Pickle Sauce

Hungarian Pickle Sauce

© 2009 Barbara Rolek licensed to About.com, Inc.
This Hungarian pickle sauce recipe - uborkamartas - is a natural with fish, beef, potatoes, carrots and other dishes. Just vary the stock used according to its ultimate purpose -- beef stock for beef, fish stock for fish, chicken stock for poultry and so on.

Here's a larger picture of pickle sauce on potatoes.

Makes about 1 1/2 cups Hungarian Pickle Sauce - Uborkamartas

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes


  • 10 small hard pickles, chopped finely
  • 4 ounces (1 stick) butter
  • 1 cup stock of choice
  • Pinch saffron
  • 2 tablespoons all-purpose flour
  • 2 tablespoons sour cream
  • 1 teaspoon wine vinegar


  1. In a medium saucepan, saute pickles in butter 5 minutes. Add stock and bring to a boil. Reduce heat, add saffron and simmer 15 minutes, partially covered.

  2. Fork blend sour cream, flour and vinegar. Temper the sour cream and return it to the saucepan, stirring constantly, until the sauce thickens. Adjust seasonings, if necessary.
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