How to cook sauce for potatoes: the best recipes

The French say: "You can learn how to cook and fry, but only the ones chosen by God can cook sauces."

Sauce is a specially prepared complex liquid seasoning for meat, fish, salad, garnish, which is designed to emphasize, and sometimes change the taste of the dishes served. It is difficult to imagine modern cooking without ketchup, mayonnaise, tomato paste or gravy. Even the simplest in cooking garnishes of vegetables and cereals, seasoned with sauce, turn into culinary masterpieces.

As a garnish often used potatoes: boiled and fried, baked and stewed, pureed and fried ... What kind of sauce to potatoes prefer?

What are sauces?

Sauces are prepared on the basis of broths, sour cream or milk, butter or vegetable oil. Very often, to make the texture sauce, flour is used. To add a specific flavor to sauces, add mushrooms, capers, olives, vinegar, lemon juice, tomato, onions and other components with pronounced flavor. For fragrances, the sauce consists of garlic, spicy herbs, various peppers and seasonings.

By the way of preparation and consumption sauces are divided into cold and hot.

Of all the diversity, five basic sauces are singled out, transforming which, the chefs create their own small culinary masterpieces.

Basics of sauces:

• White sauce - beshamel;
• Brown based on broth - espanol;
• Light sauce on white broth - velute;
• Dutch sauce and mayonnaise - emulsion;
• Mixture of vinegar with butter (vegetable) - vinaigrette.

For dishes of potatoes, you can prepare a variety of sauces and various sauces. There are some rules for applying them. For example, hot liquid sauces are suitable for boiled potatoes, and for cold fries, cold thick sauces.

In any case, the chef selects the sauce for potatoes, guided by their taste preferences. Below are some recipes for dishes with potatoes, which are easy to prepare in the home kitchen.

Sour cream sauce

Sour cream sauce is usually cooked for boiled potatoes. To prepare one of its variants for one kilogram of potatoes it is required:

• Butter - 2 tablespoons (table);
• Milk and a half cup;
• Wheat flour - 2 tablespoons (table);
• Sour cream - 1/2 cup;
• Lemon juice - 1 spoon (tea);
• Green parsley - 1 bunch;
• White pepper - to taste;
• Salt - to taste;
• Granulated sugar - to taste.

Wash the potatoes thoroughly, clean and boil.

Milk bring to a boil.

In the sauté pan, melt the butter, add flour, and fry. Next, pour in the milk, and, stirring constantly, cook for about ten minutes.

Prepared sauce remove from heat.

Boiled potatoes cut into slices.

In a warm sauce add sour cream, pepper, salt, sugar, lemon juice, potato slices. All carefully mix, put on fire, preheat (do not boil!).

Before serving, the dish with potatoes in sour cream sauce is sprinkled with previously chopped parsley.

Cream sauce

Potatoes in a creamy sauce - a dish simple, prepares easily and quickly.

For 1 kilogram of potatoes it is required:

• Wheat flour - 2 tablespoons (table);
• Butter - 2 tablespoons (table);
• Milk - one glass;
• Salt - to taste;
• Garlic - two or three denticles or to taste;
• Greens (green onions, dill, parsley) - to taste;
• Pepper ground (black, white, red) - to taste.

Potatoes should be thoroughly washed, cleaned, cut into cubes, put cooked (water salt) for about 10 minutes.

Garlic chopped.

Slice the butter with flour.

Milk boil.

Water from the pot with potatoes pour out, add milk and continue cooking on a small fire, gently stirring.

Two minutes before the readiness to pour into the potato mixture of flour and oil, pepper, garlic. Continue cooking until the potatoes are ready.

Dish sprinkle with chopped herbs before serving.

Mustard sauce

Baked potato in mustard sauce is a fragrant and tasty dish, available to any hostess.

For its preparation it is required:

• Potatoes - 1.2 kg;
• Butter - 2 tablespoons (table);
• Sunflower oil - 2 tablespoons (table);
• Grain mustard - 100 grams;
• A lemon - 1 piece;
• Garlic - 3-4 cloves;
• Salt - 1 spoon (tea);
• A mixture of dry herbs - to taste.

Garlic clean, grind with a press.

Lemon wash, the yellow part of the peel grate on the grater (get a peel), squeeze the juice out of the pulp.

Heat butter and lightly cool.

In a container mix the melted butter, mustard, sunflower oil, zest and squeezed lemon juice, garlic mass, salt and herbs. All the mix well.

Wash potatoes, peel, cut into large pieces, pour over the mustard sauce. Stir thoroughly.

Heat the oven.

Form a baking dish (or baking tray) lightly oiled with sunflower oil.

Lay the potatoes with sauce in a mold (on a baking sheet), put in the oven at 180-200 degrees for about 40 or 50 minutes.

Ready potatoes will be covered with a delicious ruddy crust. Serve the dish to the table hot.

Chicken sauce

Chicken sauce with potatoes - a full dish, which is a thick sauce with garnish.

1 kg of potatoes will require the following products:

• Chicken fillet - 700 grams;
• Wheat flour - 2 tablespoons (table);
• Carrots - 1 piece (large);
• Pepper black ground (or other spices) - to taste;
• Salt - to taste;
• Sunflower oil for frying;
• Fresh greens (dill, parsley) - to taste.

Potatoes should be thoroughly rinsed, cleaned, cut into large cubes, cooked.

Chicken fillet washed, cut into pieces, fry with a small amount of sunflower oil until the liquid is completely evaporated.

Carrots rinse, clean, rub on a coarse grater.

In the frying pan add the grated carrots, continue frying until the vegetable is ready.

To the toasted chicken and carrots add flour, mix well and fry a little.

Prepared mixture with chicken, put in a pan with already boiled potatoes (water in which potatoes were boiled, do not drain!), Add pepper (or other favorite spices), salt. Sauce properly, but gently mix, continue to cook for about another five or seven minutes.

Chicken sauce with potatoes is ready. Before serving, sprinkle with chopped herbs.

Tomato sauce with chicken and mushrooms

With potatoes, mushrooms perfectly match, they are often added to sauces.

In order to prepare a sauce with potatoes, mushrooms and chicken you will need:

• Potatoes - 1 kg;
• Mushrooms (champignons, chanterelles, honey agarics or any other) - 200 grams;
• Fillet of chicken - 400 grams;
• Carrots - 200 grams;
• Greens (dill, celery, parsley) - to taste;
• Salt - to taste;
• Garlic - 4 or 5 denticles;
• Sunflower oil - for roasting;
• Pepper black ground - to taste;
• Seasonings (hops-suneli or other herbs) - to taste;
• Water - 800 grams;
• Tomato paste - 6 spoons (tea).

Wash potatoes, peel, cut into cubes, put them in a saucepan and simmer with a small amount of sunflower oil for about 10 minutes.

Chicken fillet washed, cut into small cubes.

Wash carrots, peel and cut into strips.

In a saucepan with potatoes put the chicken fillet, stir and continue to fry. Then add to the fillet carrots, mushrooms and simmer for 10 minutes.

Add tomato paste to the saucepan with vegetables and chicken, add water. Stir well, continue to stew until done.

Pour the salad, pepper, put chopped garlic and seasonings for a few minutes before the end of cooking.

Potatoes in tomato sauce made from mushrooms and chicken are ready. Before serving, the dish is decorated with chopped herbs.

Sauces for French fries

Very many adults and almost all children love French fries with different sauces.

To enjoy this dish is not necessary to visit fast food restaurants, you can please yourself and your loved ones by cooking it at home.

Fries are easy to prepare from the frozen billet bought in the supermarket. But the sauce for French fries requires the following products:

• Sour cream - 200 grams;
• Mayonnaise - 200 grams;
• Garlic - 5 or 6 denticles;
• Salt - to taste;
• Greens - to taste;
• Soft cheese - to taste.

Garlic clean and pass through a press or finely chop.

Grind the greens. Grate the cheese on grater.

In the container mix mayonnaise and sour cream, add garlic, greens, cheese, salt. Stir thoroughly. Put the mixture in the refrigerator for forty minutes.

The sauce is ready.

Universal sauce for potatoes

For all types of potatoes can offer a thick original sauce "Universal", it is very simple to cook from a small set of products:

• Sour cream - four spoons (canteens);
• Cottage cheese - 200 grams;
• Garlic - 4-5 denticles;
• Walnuts - 2 tablespoons (table);
• Greens - to taste.

In the bowl, put cottage cheese, sour cream, walnuts, garlic and greens. All mixed well with a blender. The resulting mixture should be placed in a refrigerator for 30 or 40 minutes. The sauce is ready to serve.

Conclusion

Sauce is an accessory that gives the finished original taste, color and smell to the dish.

Sauce for potatoes can give a simple vegetable an unforgettable and unique taste.

Do not neglect sauces. They are easy to prepare at home, and the dishes from simple and familiar will turn with their help into small culinary masterpieces.

Experiment, find your tastes, diversify your diet with sauces.