Sauce Hongrois (Allemande or Suprême Velouté, White Wine, Onion, Paprika)

This 3rd generation mother sauce derives from Sauce Velouté de Poulet or Veau and Sauce Suprême or Sauce Allemande. Hungarian velouté 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.

2 cups Allemande or Suprême Velouté (500 L)
1 Tbsp. butter
¼ cup onion, minced
1 Tbsp. ground paprika
½ cup white wine
1 Tbsp. butter, cold, to finish
sea salt
white pepper, freshly ground
lemon juice, freshly squeezed

Make the Allemande or Suprême velouté sauce, skipping the "finishing" stage. Cover and simmer on very low heat, whisking occasionally until ready for the next step.

In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the onions and sauté until soft, about 5 minutes.

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

Add the velouté, return to a boil, then lower heat to a simmer and cook for about 5 additional minutes or until desired consistency is achieved.

To Finish:
Remove from the heat and swirl in the finishing butter until melted. Season with salt, white pepper, and lemon juice. Serve right away.

Makes about 2 cups.