Paprika Sauce

4.50 from 2 votes

Rich and creamy paprika sauce is delicious served with lean meats, chicken, fish and seafood. It's good too over poached eggs and omelets.

Prep Time5

Cook Time20

Total Time25

Course: Sauce

Cuisine: American, hungarian

Servings: Yield 1 ¾ cups

Calories: 90kcal

Author: Sally Cameron

Ingredients

2 tablespoons unsalted butter
¾ cup chopped onion ½ medium onion
1 small garlic clove finely chopped
1 tablespoon tomato paste
1 ½ tablespoons paprika sweet paprika
½ cup chicken broth low sodium or homemade
½ cup heavy whipping cream
⅓ cup full fat sour cream
¼ teaspoon sea salt or more to taste

Instructions

Melt the butter in a medium (3-quart) saucepan over medium-low heat. Add the chopped onion and cook until soft but not browned, about 3 minutes. Add the garlic and cook another 30–60 seconds, stirring.
Stir in the tomato paste and cook for 2 minutes. Add the paprika and cook another 2 minutes, stirring, to bloom the spices and release their oils.
Stir in the broth and increase the heat slightly. Simmer for 2–3 minutes to blend. Stir in the broth and increase the heat slightly. Simmer for 2–3 minutes to blend. Add the heavy cream and salt, stirring until smooth. Cook for 2 more minutes to thicken slightly. Puree the sauce in a blender to smooth it out, 20-30 seconds.
To finish the sauce, add the puree back to the pan and stir or whisk in the sour cream until smooth. Taste for seasoning and adjust with any additional salt for your preference. Sauce is ready to serve.

Notes

Chef’s Note: I’ve tested this sauce with ¼ cup, ½ cup, and ¾ cup of heavy cream. While all three amounts work, ½ cup strikes the best balance—it keeps the sauce rich and creamy without muting the paprika flavor. If you prefer a lighter sauce, use ¼ cup. For a richer, more velvety result, go with ¾ cup.

Options

Use smoked paprika powder for a smoky flavor variation (delicious but not traditional).
Use part hot paprika for a spicy sauce.
If you want to spice it up afterwards, add a little of your favorite hot sauce.
Start with ⅓ cup sour cream, then taste. If you prefer a tangier, richer finish, add a little more to taste.

Make paprika sauce ahead of time and re-heat on a low temperature in a small pan. Don't get the sauce too hot as it might break (separate). If it does, whisk it back together to serve.

Paprika sauce holds for 4-5 days in the refrigerator in an airtight container. It's not a sauce that freezes due to the dairy content.

Nutrition