Hungarian Sauce Recipe

  • 25 mins
  • Prep: 5 mins,
  • Cook: 20 mins
  • Yield: 1 Quart (8 servings)
Ratings (6)

By Danilo Alfaro

Updated 08/14/17

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.

What You'll Need

  • 1 quart of chicken velouté (or veal velouté)
  • 1/4 cup chopped onion
  • 1/2 cup white wine
  • 1 tablespoon butter
  • 1 tablespoon paprika

How to Make It

  1. 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.​
  2. Add the wine, bring to a boil and cook until the liquid has reduced by half.​
  3. Add the velouté, return to a boil, then lower heat to a simmer and reduce for about 10 additional minutes.​
  4. Strain and serve right away.
Nutritional Guidelines (per serving)
Calories 90
Total Fat 5 g
Saturated Fat 2 g
Unsaturated Fat 2 g
Cholesterol 34 mg
Sodium 24 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)