Paprika Sauce

This creamy paprika sauce takes its cue from Hungarian cooking, where paprika and sour cream are a classic pairing. It’s quick to build but tastes layered, smoky from the paprika, savory from a little bacon, and rich and tangy from the cream.

Frying the paprika briefly with the onion, bacon and peppers is a small but important step: blooming the spice in the hot fat releases its aroma and color, deepening the whole sauce rather than leaving a raw, dusty edge.

Tomato puree adds body and a touch of acidity, and a 15-minute simmer melds everything before the sour cream goes in. Adding the cream at the very end and warming it only briefly keeps it from splitting, so the sauce stays smooth and glossy.

It’s a versatile finishing sauce, spoon it over pan-fried fish or chicken, and it instantly dresses up a simple piece of protein.

Pro Tips

• Bloom the paprika in the hot fat for a minute to release its color and aroma.
• Add the sour cream off the boil and warm it gently so it doesn’t curdle.
• Use a good-quality paprika; it’s the dominant flavor.
• Simmer the tomato base until slightly thickened before adding the cream.

Variations

• Use smoked paprika for a deeper, smokier sauce.
• Stir in a pinch of cayenne or hot paprika for heat.
• Toss it with cooked noodles or spoon over pork or dumplings.