Hungarian sauce is a classical sauce derived from the Velouté Mother Sauce. Made of chicken stock and a roux, you can take this base in almost any direction. We’ve shown you how to make a rich mushroom sauce, now learn how to transform your base sauce into a hearty Hungarian sauce. We paired this sauce with our organic, free range chicken breast. For more information about how we treat our chickens, please see our previous post.
Now lets get cooking! All you need is the chicken velouté base, onions, white wine, butter or ghee and paprika.
Drop some butter into the saucepan and add your finely chopped onions. Let simmer and stir. Once the onion are soft, add the white wine to the mixture. Let simmer and add the velouté base. Stir well and add a generous amount of paprika and season to taste with sea salt and white pepper.