Chicken Paprikash Sauce

1:55 PM, Jan 4, 2010   |    comments
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Chicken Paprikash Sauce


Butter- 1 lb.

Onions, diced - 16 cups                                                               

Garlic, chopped - 1 cup                                                                                  

Celery, chopped- 2 stalks

Heat kettle on high and add butter. 

When butter is melted add vegetables. 

Cook 10 minutes until soft.


Sage, rubbed- 2 TBSP

Thyme-2 TBSP

Black Pepper- 2 TBSP

Kosher Salt-2 TBSP

Crushed Red Pepper-1 TBSP

Paprika-2 cups


Add spices to vegetables and mix until dissolved.

 Hot Water-1 gallon

Chicken Base-3/4 lb.

Mushroom Base-1/2 lb.


Add hot water to the kettle. 

Add the bases to the kettle. 

Mix with a large wire whip until all the base is dissolved. 

Bring to a boil.


Whole Milk- 1 gallon                                                                                     

Sour Cream - 5 lbs. 


Add milk and sour cream. 

Mix with wire whip until well incorporated.

Using large hand blender, puree mixture until very smooth.


Cold Water - 2 ¾ cup                                                                                   

Corn Starch - 4 cups                                                                                                                             


Combine ingredients in a small mixing bowl to make a slurry.  The mixture should be completely smooth and liquid.  Bring mixture to a boil.  Add the slurry to the sauce while simultaneously mixing with the hand blender.  Boil for 5 minutes while the sauce thickens.  Turn off heat and remove from kettle.  Store in a clear storage bucket with an ice stick in the walk-in cooler. 


Label Regular Paprikash Sauce.

Yield - 14 Quart                                                                                                                                                                                                                 









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