Hungarian Sauce Recipe

  • 25 mins
  • Prep: 5 mins,
  • Cook: 20 mins
  • Yield: 1 Quart (8 servings)
Ratings (4)

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.