How to Prepare Paprika Sauce
Best Served With: chicken recipes or over a bed of noodles.
What is Paprika?
Paprika is a spice made from dried and ground peppers, specifically from varieties of Capsicum annuum, including sweet and hot peppers. The peppers used to make paprika are typically red and can range from mild to hot in terms of spiciness. The flavor profile of paprika can also vary, with some types being sweet and others having a smokier or more pungent taste.
Paprika is commonly used to add color and flavor to various dishes, including soups, stews, meats, and vegetable dishes. It is a key ingredient in many traditional cuisines, including Hungarian, Spanish, and Indian.
There are different types of paprika, and the specific variety can influence the spice's flavor and heat level. Some common types of paprika include sweet (mild), hot (spicy), and smoked (which imparts a smoky flavor). The choice of paprika can significantly impact the overall taste of a dish, so it's often used to enhance both the visual appeal and flavor of various recipes.
What Are Some Other Names for "Paprika Sauce"?
"Paprika sauce" is a term that may refer to a variety of sauces that use paprika as a key ingredient. The sauce may go by different names depending on the specific recipe or cuisine. Here are some variations:
- Paprikash Sauce: Often associated with Hungarian cuisine, especially in dishes like Chicken Paprikash.
- Pimentón Sauce: In Spanish cuisine, where "pimentón" is the term for paprika.
- Ajvar: A Balkan sauce made with roasted red peppers, eggplant, garlic, and sometimes chili peppers, which can include paprika.
- Romescu Sauce: A Spanish sauce made with roasted red peppers, almonds, and olive oil, which may contain paprika.
- Harissa: A North African and Middle Eastern hot chili pepper paste that often includes smoked paprika.
- Paprika Cream Sauce: Used in various dishes to create a creamy sauce with the distinctive flavor of paprika.
It's essential to note that these sauces' specific ingredients and flavors can vary, even if they share paprika as a common element. Always refer to the specific recipe for accurate details on the sauce you're preparing.
What Are the Sauces Above Served On?
- Chicken Paprikash (Paprikash Sauce): A Hungarian dish where chicken is simmered in a sauce made with paprika, onions, and sour cream. It's often served with noodles, rice, or dumplings.
- Pimentón Sauce: Commonly used in Spanish cuisine, this sauce can be served with grilled meats, vegetables, or paella. It adds a rich, smoky flavor to dishes.
- Ajvar: A popular condiment in the Balkans, Ajvar is often served with grilled meats and sausages and as a spread on bread or crackers.
- Romescu Sauce: Hailing from Catalonia in Spain, Romescu sauce is traditionally served with grilled vegetables, fish, or the grilled meat and sausages of a barbecue.
- Harissa: Widely used in North African and Middle Eastern cuisines, Harissa is often served as a condiment with grilled meats, couscous, and vegetables or used as a flavoring in stews and soups.
- Paprika Cream Sauce: This creamy sauce with paprika can be served over various dishes, including pasta, chicken, fish, or vegetables.
The specific pairing of these sauces depends on regional preferences and individual recipes, so the versatility of these sauces allows them to complement a wide range of dishes.
Paprika Sauce Recipe
- 2 cups chicken stock
- 3 shallots minced
- 2 tablespoons butter
- ½ cup white wine
- 2 bay leaves
- ½ teaspoon dried thyme
- 1 tablespoon paprika
- 1 cup sour cream
- 1 tablespoon dried parsley
- salt and pepper to taste
- In a saucepan reduce the chicken stock by half.
- In another pan sauté the shallots in the butter for 2 minutes or until translucent.
- Add the wine and reduce to a syrupy consistency. Add the chicken stock, bay leaves, thyme and paprika.
- Simmer until the sauce thickens.
- Strain the sauce. Return it to the pan and stir in the sour cream.
- Finish with the parsley, salt and pepper.