|Nutritional Guidelines (per serving)|
|Servings: 1 Quart (8 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||10%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The Hungarian Sauce is made by reducing white wine with sautéed onions and paprika and then adding either chicken velouté or veal velouté sauce. The Hungarian Sauce is an ideal accompaniment for sautéed chicken.
- 1 quart of chicken velouté (or veal velouté)
- 1/4 cup chopped onion
- 1/2 cup white wine
- 1 tablespoon butter
- 1 tablespoon paprika
In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the onions and paprika and sauté until soft, about 5 minutes.
Add the wine, bring to a boil and cook until the liquid has reduced by half.
Add the velouté, return to a boil, then lower heat to a simmer and reduce for about 10 additional minutes.
Strain and serve right away.