New potatoes with dill cheese sauce. Potatoes in sour cream sauce

Hurry up to enjoy while the potatoes are young! © thinkstockphotos.com

There are probably only 2 cooking methods. young potatoes. It can be boiled and baked. To clean it at the same time or not is a question of how lazy you are.

To be honest, I don’t always feel like cleaning it, so I prefer to wash it well and boil it. But the method of serving young potatoes depends entirely on your imagination. Here are some interesting and simple sauces for it.

mustard dressing

Whisk 2 tablespoons of mustard seeds with 3 tablespoons olive oil. Season lightly with salt and pepper. Put the potatoes in and mix well.

Garlic-sour cream sauce

Finely chop 2 cloves of garlic, add 2 tablespoons of sour cream and a teaspoon vegetable oil. Finely chop the dill. Mix everything and serve with new potatoes.

Bulgarian Dill Sauce

Lightly fry 2 tablespoons of flour with 4-5 tablespoons of vegetable oil. Finely chop two bunches of dill and lightly fry. Dilute dill with potato broth and cook over low heat for about 10 minutes. 1 egg beaten with ½ cup sour milk and 1 tablespoon of vinegar or lemon juice. Mix all ingredients and serve with potatoes.

rusk sauce

Fry a tablespoon of white crackers in 100 g of butter. Add finely chopped boiled egg and half a teaspoon of lemon juice. Salt the sauce and stir. We fill them with new potatoes.

Recipes for making sauces for boiled potatoes are given. The amount of products for making the sauce is given per kilogram boiled potatoes. How to boil potatoes correctly is described in the main dishes, vegetable dishes, boiled potatoes section. In all sauces for boiled potatoes, salt to taste. Hot boiled potatoes are poured over with one of the sauces when serving. By the way, cold boiled potatoes with sauce are no less tasty.

Potatoes in sour cream sauce with herbs.

Recipe for sour cream sauce with herbs.

The composition of sour cream sauce with herbs:

• 1 tablespoon flour;
• half a glass of sour cream;
• 2 tablespoons finely chopped greens (cilantro, parsley, dill);
• a glass of potato broth or meat broth.

Cooking sour cream sauce. First, fry the flour in butter until golden color(it is better to use a pan with a thick bottom). Pour hot broth in a slow stream with continuous stirring and add sour cream. Cook for 5-7 minutes with continuous stirring, then add chopped herbs and boil.

Potatoes in sour cream sauce.

Recipe for sour cream sauce with dill.

Ingredients of sour cream sauce with dill:

• a glass of finely chopped dill;
• one and a half glasses of potato broth (hot);
• 2 tablespoons of flour;
• egg;

Fry flour in oil. Add dill to the flour, mix and lightly fry. Then add hot potato broth and boil, stirring, over low heat for 10 minutes. Remove sauce from heat. Beat the egg with sour cream and lemon juice and season the sauce.

Serve the sauce with young boiled potatoes.

Potatoes in sour cream sauce.

Recipe for sour cream sauce with champignons.

Ingredients of sour cream sauce with champignons:

• half a glass of sour cream of minimum fat content;
• 2-3 tablespoons of mayonnaise:
• bulb:
• a small bunch of dill;
• half a glass of very finely chopped champignons;
• salt, black pepper to taste.

Sauté very finely chopped onions in oil. Then add the mushrooms and simmer under a lid over low heat with occasional stirring until the mushrooms are cooked. Remove the lid and lightly fry the mushrooms, cool to room temperature.
Mix finely chopped dill with sour cream and mayonnaise, then add fried mushrooms and mix well again.
Serve the sauce with young boiled potatoes.

Potatoes in sour cream sauce.

Recipe for sour cream sauce with tomato.

Composition of sour cream sauce with tomato:

• 1 tablespoon flour;
• 2 tablespoons of butter;
• half a glass of sour cream;
• 2 tablespoons of tomato paste or 6 tablespoons of tomato sauce;
• bulb;
• a glass of potato broth.

Finely chop the onion and fry in oil, add the tomato and fry the tomato and onion for 5 minutes, stirring constantly. Carefully add flour, dilute with hot broth, mix, add sour cream, mix again and cook for 7 minutes, stirring constantly.

Potatoes in sour cream sauce.

Recipe for sour cream sauce with horseradish.

Ingredients of sour cream sauce with horseradish:

• 1 tablespoon horseradish, grated fine grater;
• 1 apple;
• half a glass of sour cream;
• a tablespoon of lemon juice;
• salt, sugar to taste.

Peel the apple, cut out the core and grate on a fine grater. Mix grated horseradish, grated apple and sour cream. Add salt, sugar and lemon juice. Instead of lemon juice, you can add finely chopped half small lemon peeled. Whip the sauce with a whisk.

Potatoes in sour cream sauce.

Recipe for sour cream sauce with mustard.

Sour cream sauce with mustard is contraindicated in peptic ulcer, with inflammation of the kidneys, as well as during pregnancy. In addition, it is better not to give it to small children. Sour cream sauce with mustard is very easy to prepare, but it is a spicy sauce.

Ingredients of sour cream sauce with mustard:

• 1 teaspoon dry mustard;
• a glass of fresh sour cream (200 grams);
• 2 tablespoons of butter;
• half a teaspoon of salt and black pepper.

To warm butter and roast the mustard. Cool slightly and pour into sour cream. Add salt and black pepper at the tip of a teaspoon. Mix well. The sauce is ready.

Potatoes in sour cream sauce.

Recipe for sour cream sauce with avocado.

Ingredients for Sour Cream Avocado Sauce:

• half a cup of mashed avocado;
• half a glass of sour cream;
• dessert spoon of garlic;
• parsley and dill to taste (7-8 sprigs each).

Peel the avocado and rub through a sieve. Add sour cream and beat well. Pass the garlic through a press (garlic crusher). Chop the greens very finely. Then add garlic and herbs to sour cream with avocado and mix very thoroughly. The sauce is good with boiled potatoes. For more hot sauce the amount of garlic can be increased.

Potatoes in mushroom sauce.

Mushroom sauce recipe.

Ingredients for mushroom sauce:

• 1 cup mushroom broth;
• 2 tablespoons of wheat flour;
• 2 tablespoons chopped boiled mushrooms (preferably white);
• 1 onion;
• 1 tablespoon sour cream (optional):
• salt to taste.

Fry finely chopped onions and boiled mushrooms in half the butter. In the other half of the butter, fry the flour until golden brown, add mushroom broth and boil over low heat for 10 minutes, stirring constantly. Then add onions with mushrooms, mix well and bring to a boil. IN mushroom sauce you can add a spoonful of sour cream and mix well again.

Potatoes in mushroom sauce.

White mushroom sauce recipe.

Ingredients for mushroom sauce:

• 1.5 cups of meat broth;
• 100 grams of peeled porcini mushrooms;
• 2 tablespoons of butter;
• 200 grams of sour cream;
• 1 small onion;
• 1 tablespoon flour;
• 1 st. a spoonful of finely chopped parsley;
• pepper, salt to taste.

Fry finely chopped onion and parsley in butter. Then sprinkle with flour and continue frying for another minute. Slowly pour the cold broth prepared in advance into the pan, add sour cream and, with continuous stirring, cook for 20 minutes over low heat (so that the sauce does not boil much).

Add very finely chopped, pre-stewed porcini mushrooms to the sauce, mix, add fire and boil well for several minutes. Salt, pepper, mix well, turn off the heat, cover the sauce with a lid and let stand for about 15 minutes. The sauce is ready.

Note: You can also add lemon juice to taste before turning off the fire.

Potatoes in cheese sauce.

The first recipe for cheese sauce.

Cheese Sauce Ingredients:

• a pack of processed cheese;
• 2 tablespoons of vegetable oil;
• a glass of milk;
• 2 tablespoons of vinegar or lemon juice;
• bulb;
• pepper., better mix peppers

Grate the cheese, mix with milk, add vegetable oil, and warm up to 40-45 degrees (the cheese should melt), then pour in the vinegar or lemon juice, salt, pepper and beat well.

Potatoes in cheese sauce.

The second recipe for cheese sauce.

Cheese Sauce Ingredients:

• ½ liter of milk;
• 50 grams of butter;
• 3 tablespoons of buckwheat flour;
• 50 grams of grated cheeses such as Parmesan and Cheddar;
• salt, pepper., preferably a mixture of peppers to taste.

Buckwheat flour can be obtained at home by grinding buckwheat in a coffee grinder and then sieving it.

Preparation of cheese sauce.

Mix milk, butter and flour in a saucepan, then put on slow fire and whisk continuously until the sauce thickens. Remove the thickened sauce from the heat, add the cheeses grated on a fine grater, salt, pepper and mix thoroughly. Very delicious sauce ready.

Potatoes in breadcrumbs sauce.

Cracker Sauce Recipe.

Ingredients of the dry sauce:

• half a pack of butter;
• 2 tablespoons of ground white crackers;
• hard boiled egg;
• 2 tablespoons of vinegar or lemon juice.

Fry the crackers in butter until golden brown, add the egg mashed with a fork, lemon juice or vinegar, salt and mix everything well.

Potatoes in fruit sauce.

Fruit sauce recipe.

Fruit Sauce Ingredients:

• large apple (or 2 medium-sized);
• large pear (or 2 medium-sized);
• 150-200 grams of plums;
• 3 tablespoons of sugar, it is better to replace with honey.

Wash fruits. Remove pits from plums. Cut apples, pears and plums, preferably not large. Put in a saucepan, pour a small amount of water and simmer with continuous stirring until soft. Be careful not to burn the fruit. Then excess water drain, but not into the sink, the broth may still come in handy. Wipe the fruit, add sugar or honey and dilute with broth until the density of sour cream.

Potatoes in a creamy sauce with bacon.

Bacon Cream Sauce Recipe.

Bacon Cream Sauce Ingredients:

• a very large onion (or 2 medium-sized ones);
• half a glass of 10% cream;
• 50 grams of smoked bacon;
• 3 tablespoons finely chopped mushrooms (optional)
• 2 tablespoons of vegetable oil;
• salt, pepper to taste.

Peel the onion, finely chop and lightly fry in vegetable oil along with the mushrooms. Then add finely chopped bacon and fry, stirring constantly. Add cream and cook until the sauce thickens slightly. Then pepper, salt, mix well and a little (count to 10-15) hold on fire. Serve with boiled potatoes. This sauce can also be used with fried potatoes.

Potatoes in a spicy eggplant sauce.

Recipe for spicy eggplant sauce.

Compound spicy sauce with eggplant:

• 2 medium-sized eggplants (2 medium-sized);
• 3 onions;
• 2 cloves of garlic;
• 4-5 ripe tomatoes;
• 2 sweet bell peppers;
• 2 tablespoons of vegetable oil (preferably olive);
• a tablespoon of oregano or a mixture of herbs (parsley, dill, basil sprig);
• salt.

Remove the skin and seeds from the eggplants, then cut them into thin rings. Since eggplants can be bitter, taste them. If there is bitterness, fill them with salted cold water for half an hour, then rinse with running cold water and dry. Tip: choose young fresh eggplant, they practically do not bitter. Then cut the rings into small pieces. By the way, you can immediately cut the eggplant into pieces and soak them, but this way they are more saturated with water. The choice is yours.

Preparing a spicy sauce. Boil the eggplant until cooked, drain the water through a colander and let the pieces flow around. Boil the whole tomatoes and then rub through a sieve. Chop the onion very finely and fry in vegetable oil until soft. Then add finely chopped pepper, chopped garlic, ready eggplant, finely chopped greens or oregano, pour the pureed tomatoes and salt to taste. Bring to a boil and cook until peppers are tender. Chill the sauce.

If you want to use the sauce as a gravy (thicker), continue to cook the sauce until the excess liquid has evaporated.

A little imagination - and the potato again becomes the number one dish, and for every taste!

Creamy sauce with shrimps
(4 servings)

Pour 200 ml of low-fat cream into a heavy-bottomed saucepan, add a finely chopped stalk young garlic and 200 g chopped in small pieces cleaned shrimp. Salt and bring to a boil. Remove from heat immediately and set aside.

Add 2 tbsp. l. mascarpone or other cream cheese and 1 tbsp. l. finely chopped dill, season with freshly ground white pepper and stir. Serve with boiled new potatoes.

tomato salsa (6 servings)

Cut 2 ripe Uzbek tomatoes in half and remove the stalks. Cut the pulp into small cubes. Cut the green chilli in half lengthwise, remove the seeds. Finely chop the pulp. Remove the coarse veins from two celery stalks and finely chop the stalks. Cut a small bunch of green onions into rings. Sort a bunch of cilantro, remove the stems, chop the leaves. Combine all ingredients, salt, add 1 tbsp. l. lemon juice, season with coarsely ground black pepper and a pinch of sugar, pour in 100-120 ml of extra virgin olive oil and mix. Transfer to a container with sealed lid and remove for 30 min. into the refrigerator. Serve with boiled potatoes.

Herring and anchovy sauce (4 servings)

Grind in a blender 100 g herring fillet, 1 tsp. mustard and 1 tbsp. l. lime juice, add 200 g low-fat sour cream and 2 tbsp. l. finely chopped dill. Chop 4 anchovy fillets, chop a few chives. Combine with a mixture of herring and sour cream, mix and sprinkle
those sauce a small amount zest
lime. Serve with cold potatoes.

Sauce of scrambled eggs with jamon and forest mushrooms (4 servings)

Heat in a deep frying pan 5-6 tbsp. l. olive oil. Finely chop 2 medium porcini mushrooms and a handful of chanterelles and place in the skillet along with 1 tbsp. l. butter. Add thinly sliced ​​shallots, season with pepper and salt. Cook over medium heat for 5-7 minutes. Finely chop 100 g of ham and add to the pan. Beat 4 eggs with a fork, pour into the pan and cook, stirring constantly, for 1-2 minutes, so that the mixture does not turn into scrambled eggs, but remains a little liquid. Sprinkle chopped strips of green basil leaves and pour sauce over very hot baked potatoes.

Matsoni sauce with tarragonand radish (4 servings)

Put in a mortar 2 tbsp. l. tarragon leaves, 2 cloves of garlic and a pinch of salt. Pound with a pestle, season with black pepper and mix with 2 tbsp. l. corn oil. 6-7 radishes, cut into thin strips ( you can use tender radish leaves). Combine radishes and greens, add 250 ml of matsoni and mix. Serve with hot new potatoes.

Sauce from sheep cheese (4 servings)

Transfer 200 g of sheep's cheese to a bowl and mash thoroughly with a fork. Add 2 tbsp. l. lemon juice, 2 tbsp. l. ricotta or soft cottage cheese, 1 tbsp. l. finely chopped parsley leaves, pour in 150 ml of cream with a fat content of 10% and mix. Serve as a dressing for mashed new potatoes with skins.

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

Sauce is a specially prepared complex liquid seasoning for meat, fish, salad, garnish, which is designed to emphasize and sometimes change taste qualities served meals. It's hard to imagine modern culinary no ketchup, mayonnaise, tomato paste or gravy. Even the easiest side dishes of vegetables and cereals, seasoned with sauce, turn into culinary masterpieces.

Potatoes are often used as a side dish: boiled and fried, baked and stewed, mashed potatoes and french fries ... What sauce do you prefer for potatoes?

What are the sauces

Sauces are prepared on the basis of broths, sour cream or milk, butter or vegetable oil. Flour is often used to add texture to sauces. Mushrooms, capers, olives, vinegar, lemon juice, tomato, onion and other components with a pronounced taste are added to sauces to give a specific taste. For flavors, the sauce includes garlic, spices, various peppers and seasonings.

According to the method of preparation and use, sauces are divided into cold and hot.

Of the variety, five fundamental sauces are distinguished, transforming which chefs create their own little culinary masterpieces.

Sauce Basics:

• white sauce - bechamel;
• broth-based brown - espanyol;
• light sauce on white broth - veloute;
• hollandaise sauce and mayonnaise - emulsin;
• a mixture of vinegar and oil (vegetable) - vinaigrette.

For potato dishes, you can cook a wide variety of gravies and sauces. There are some rules for applying them. For example, hot liquid sauces are suitable for boiled potatoes, and cold thick sauces are suitable for french fries.

In any case, the sauce for potatoes is chosen by the cook, guided by his taste preferences. Below are a few recipes for potato dishes that are easy to prepare in the home kitchen.

sour cream sauce

Sour cream sauce is usually prepared for boiled potatoes. To prepare one of its options for one kilogram of potatoes, you need:

• milk - one and a half glasses;
• sour cream - 1/2 cup;
• lemon juice - 1 spoon (tea);
• parsley - 1 bunch;
• - taste;
• salt - to taste;
• granulated sugar- taste.

Wash potatoes thoroughly, peel and boil.

Bring milk to a boil.

Melt butter in a saucepan, add flour, fry. Next, pour milk into the mixture, and, stirring constantly, cook for about ten minutes.

Remove the prepared sauce from the heat.

Cut boiled potatoes into slices.

IN warm sauce add sour cream, pepper, salt, granulated sugar, lemon juice, potato circles. Mix everything gently, put on fire, heat (do not boil!).

Before serving a dish with potatoes in sour cream sauce sprinkled with pre-chopped parsley.

Cream sauce

potato in cream sauce- the dish is simple, prepared easily and quickly.

For 1 kilogram of potatoes you need:

• wheat flour - 2 tablespoons (tablespoons);
• butter - 2 tablespoons (table);
• milk - one glass;
• salt - to taste;
• garlic - two or three cloves or to taste;
• greenery ( green onion, dill, parsley) - to taste;
• ground pepper (black, white, red) - to taste.

Wash the potatoes well, peel, cut into cubes, put to boil (salt the water) for about 10 minutes.

Mince the garlic.

Grind butter with flour.

Boil milk.

Pour water from the pot with potatoes, add milk and continue to cook for small fire, stirring gently.

Two minutes before readiness, pour a mixture of flour and butter, pepper, garlic into the potatoes. Continue cooking until potatoes are cooked.

Sprinkle the dish with chopped herbs before serving.

mustard sauce

Baked mustard sauce - fragrant and tasty dish, accessible to anyone hostess.

To prepare it, you need:

• potatoes - 1.2 kilograms;
• butter - 2 tablespoons (table);
• sunflower oil - 2 tablespoons (table);
• grain mustard - 100 grams;
• lemon - 1 piece;
• garlic - 3-4 cloves;
• salt - 1 spoon (tea);
• a mixture of dry herbs - to taste.

Peel the garlic, chop with a press.

Wash the lemon, grate the yellow part of the peel (get the zest), squeeze the juice from the pulp.

Melt butter and cool slightly.

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

Wash potatoes, peel, cut into large pieces, pour cooked mustard sauce. Mix everything thoroughly.

Heat up the oven.

Lightly grease a baking dish (or baking sheet) with sunflower oil.

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

Ready potatoes will be covered with appetizing golden brown. The dish is served hot.

chicken sauce

Chicken sauce with potatoes - full meal, representing thick sauce with garnish.

For 1 kilogram of potatoes, the following products will be required:

• chicken fillet- 700 grams;
• wheat flour - 2 tablespoons (tablespoons);
• carrots - 1 piece (large);
• ground black pepper (or other spices) - to taste;
• salt - to taste;
• sunflower oil - for frying;
• fresh herbs (dill, parsley) - to taste.

Rinse potatoes well, peel, cut into large cubes, boil.

Rinse the chicken fillet, cut into pieces, fry with a small amount sunflower oil until the liquid is completely evaporated.

Rinse the carrots, peel, grate on a coarse grater.

Add grated carrots to the pan to the fillet, continue to fry until the vegetable is ready.

Add flour to the fried chicken and carrots, mix well and fry a little.

Transfer the prepared mixture with chicken to a pan with already boiled potatoes (do not drain the water in which the potatoes were boiled!), add pepper (or other favorite spices), salt. Mix the sauce well, but gently, continue to cook for about another five or seven minutes.

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

with chicken and mushrooms

Mushrooms go well with potatoes, 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, mushrooms or any other) - 200 grams;
• chicken fillet - 400 grams;
• carrots - 200 grams;
• greens (dill, celery, parsley) - to taste;
• salt - to taste;
• garlic - 4 or 5 cloves;
• sunflower oil - for frying;
• ground black pepper - to taste;
• seasonings (hops-suneli or other herbs) - to taste;
• water - 800 grams;
• tomato paste - 6 tablespoons (tea).

Rinse potatoes, peel, cut into cubes, put in a saucepan and simmer with a little sunflower oil for about 10 minutes.

Rinse the chicken fillet, cut into small cubes.

Wash the carrots, peel and cut into strips.

Put the chicken fillet in a saucepan with potatoes, mix and continue to fry. Then add carrots, mushrooms to the fillet and simmer for 10 minutes.

Add to skillet with vegetables and chicken tomato paste, to fill with water. Mix everything well, continue to simmer until cooked.

Salt the dish, pepper, put chopped garlic and seasonings a few minutes before the end of cooking.

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

Sauces for french fries

A lot of adults and almost all children love french fries with different sauces.

You don't have to go to restaurants to enjoy this dish. fast food, you can please yourself and your loved ones by preparing it at home.

French fries are easy to make from a frozen stock purchased at the supermarket. But the sauce for french fries requires the following products:

• sour cream - 200 grams;
• mayonnaise - 200 grams;
• garlic - 5 or 6 cloves;
• salt - to taste;
• greens - to taste;
• soft cheese - to taste.

Peel the garlic and pass through a press or finely chop.

Chop greens. Grind the cheese on a grater.

In a container, mix mayonnaise and sour cream, add garlic, herbs, cheese, salt. Mix everything very carefully. Put the mixture in the refrigerator for forty minutes.

The sauce is ready.

Universal sauce for potatoes

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

• sour cream - four tablespoons (tablespoons);
• cottage cheese - 200 grams;
• garlic - 4-5 cloves;
• walnuts - 2 tablespoons (table);
• greens - to taste.

Put cottage cheese, sour cream in a container, walnuts, garlic and herbs. Mix everything well with a blender. Put the resulting mixture in the refrigerator for 30 or 40 minutes. The sauce is ready to serve.

Conclusion

The sauce is an accessory that gives the finished original taste, color and smell of the dish.

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

Don't skimp on sauces. They are easy to cook at home, and with their help simple and familiar dishes will turn into small culinary masterpieces.

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