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Paprika butter sauce served with grilled meat
Glossy paprika butter sauce swirled with cream

Hungarian paprika butter sauce

Author: Flavelo
Recipes Main Courses Sauces and Gravies
A meeting of two pillars of Hungarian cuisine: high-quality paprika and butter. This silky sauce, without the traditional roux, brings the atmosphere of the Hortobágy but in a lighter form. The secret lies in 'waking up' the paprika: the fat-soluble pigments only truly unfold in warm butter, but one must be careful, as the sugar content of the paprika means it can burn in moments.
🕒 Prep Time 5 mins
🍳 Cook Time 10 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 260 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Small frying pan (heavy-bottomed)
  • Whisk
  • Knife for chopping garlic

Allergen Information

⚠️ Milk

Instructions

1 ✓

Finely chop the garlic and the parsley.

Tip: Prepare everything by the hob, because the butter and paprika work quickly.
2 ✓

Melt the butter in a frying pan over a low heat. When it is foaming, toss in the garlic and sauté for half a minute.

Tip: Do not brown the butter, just melt it. If it is too hot, remove from the heat.
3 ✓

Remove the pan from the heat! Sprinkle in the paprika and mix quickly into the hot butter.

Tip: This is the most important step. The paprika releases its colour and flavour perfectly from the residual heat (fat solubility), but this way it certainly won't burn.
4 ✓

Pour in the cream, return to the heat, and bring to the boil over a medium flame.

Tip: The cold cream immediately stops the frying process, thus stabilising the paprika.
5 ✓

Season with salt and pepper, and cook for 2-3 minutes until it thickens slightly.

Tip: Reducing the cream thickens the sauce.
6 ✓

Finally, stir in the fresh parsley and serve with roast meats or noodles (nokedli).

Tip: The green parsley and the red sauce provide a beautiful visual contrast.

Recipe FAQ

The sauce has turned bitter, why?
The paprika has likely burnt. Paprika is very sensitive to heat; if it starts to brown, it immediately becomes bitter. Unfortunately, you have to start again.
Can I use margarine?
Technically yes, but the taste won't be the same. The milk protein content and flavour of the butter are the soul of the sauce.

Ingredients

  • 100 g Butter
  • 2 tsp Ground sweet paprika (Hungarian style)
  • 150 ml Double cream
  • 1 clove Garlic
  • 1 pinch Salt
  • 1 pinch Ground black pepper
  • 5 g Fresh parsley