Creamy Paprika

What a great sauce!

The butter and milk blend into a very creamy sauce that has the consistency of sour cream. I’m sure the flour helps a little with this!

The paprika turns the sauce a lovely salmon pink color.

There is a lot of flavor in the simple sauce as well.

With the fondue I thought it went best with the seafood options, but I saw many of my guests using it with the pork as well.

A simple sauce that has a ton of flavor!

HOT PAPRIKA SAUCE

1/8 Cup Softened Butter

1/2 Teaspoon Salt

3 Tablespoons Flour

1/8 Teaspoon White Pepper

1 Cup Hot Milk

1 Tablespoons Hungarian Paprika

Combine all ingredients, except paprika, in an electric blender and turn to low speed. When blades have reached full momentum, switch motor to high and blend for 30 seconds more. Pour mixture into a double broiler and cook over simmering water for 15 minutes, stirring occasionally. Stir in paprika. The sauce should be quite pink.