Hungarian Sauce

Written by
Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
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Danilo Alfaro
Updated 08/12/19
Paprika spices

Artur Gazda / iStock / Getty Images Plus 
  • Total: 25 mins
  • Prep: 5 mins
  • Cook: 20 mins
  • Servings: 8 servings
Nutritional Guidelines (per serving)
90 Calories
5g Fat
1g Carbs
8g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8
Amount per serving
Calories 90
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 10%
Cholesterol 34mg 11%
Sodium 24mg 1%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Protein 8g
Calcium 11mg 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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

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

Steps to Make It

  1. Gather the ingredients.

  2. 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.​

  3. Add the wine, bring to a boil and cook until the liquid has reduced by half.​

  4. Add the velouté, return to a boil, then lower heat to a simmer and reduce for about 10 additional minutes.​

  5. Strain and serve right away.

  6. Enjoy!