I want to share with you an old Czech recipe for creamy potato sauce from Slovácko, a region extremely rich in folk traditions. Making this sauce is very easy, and the result tastes absolutely delicious.
About this Recipe
This potato sauce is cooked from water and potatoes, thickened with flour whisked in milk. Some typical Czech spices, such as caraway seeds and pepper, add flavor to the dish. The eggs mixed into the sauce at the end of cooking ensure a delicate taste.
It pairs best with fresh bread or krajanec.
Czechs call this sauce “bramborová omáčka” or “erteplová máčka”. The recipe originates from Slovácko, located in southeastern Moravia (a part of the Czech Republic).
MY TIP: Try out Koprová omáčka, another Czech iconic sauce (tastes divine!)
Ingredients
To make Czech potato sauce, you’ll need:
- Potatoes; any all-purpose type, with a lower starch content
- Water; or vegetable broth for a more intense flavor
- Salt
- Caraway seeds; whole, not crushed
- Ground peppercorn
- Onion
- Whole milk
- All-purpose flour; to thicken the sauce
- Unsalted butter; or lard for a more authentic taste
- Eggs
✅ You’ll find the exact amount of ingredients below in the recipe card, which you can also print out.
Instructions
STEP 1: Peel the potatoes and cut them into cubes about 2 cm in size. Peel and finely chop the onion.
STEP 2: Pour water into the pot, add salt. Add the caraway seeds, pepper, a tablespoon of butter, the diced potatoes, and onion. Bring to a boil.
STEP 3: Pour the milk into a bowl and add a ladleful of hot water. Add the flour to the lukewarm milk-water mixture and whisk thoroughly.
STEP 4: Remove the pot with the simmering water from the heat. Slowly pour in the flour whisked into the milk, and continue whisking until the sauce is smooth.
STEP 5: Put the pot back on the stove, turn the heat down to low, half cover with a lid and let bubble for 15-20 minutes, or until the potatoes are soft.
STEP 6: In another bowl, whisk the whole eggs.
STEP 7: Set the pot with the sauce aside; we will not cook it anymore. Now gradually pour the egg mixture into the hot sauce, mix well. The egg will soften the sauce, increase its richness, and thicken it even more.
STEP 8: Season with salt and pepper, if necessary, and serve.
Serving
The potato sauce is served warm, poured into a shallow bowl. It pairs best with bread dumplings or fresh bread.
Reheating the Sauce
If any sauce lefts to the next day, it will probably thicken overnight. Heat it by pouring it into a saucepan and adding a tablespoon or two of water. Stir and heat over medium heat.
Useful Tips
- Whisk the flour into the milk, pre-mixed with the hot water. The flour will dissolve better in the warm (but not hot) liquid, preventing lumps from forming.
- For a better taste, use lard or goose fat instead of butter. Vegetable stock instead of water. Or let the onions, which are part of the sauce, fry in a bit of fat beforehand.
- There is no meat in the sauce, so we have a beautiful example of a typical Czech vegetarian recipe!
More Czech recipes:
Recipe card
Creamy Potato Sauce
Ingredients
- 4 potatoes (mid-sized)
- 4 cups (960 ml) water (or vegetable broth)
- 2 tsp salt
- ½ tsp caraway seeds (whole, not crushed)
- ¼ tsp black peppercorn (ground)
- 1 onion (mid-sized)
- 1 cup (240 ml) whole milk
- 1 cup (130 g) all-purpose flour
- 1 Tbps unsalted butter (or pork lard)
- 3 eggs
Instructions
- Peel the potatoes and cut them into cubes about 2 cm in size. Peel and finely chop the onion.
- Pour water into the pot, add salt. Add the caraway seeds, pepper, a tablespoon of butter, the diced potatoes, and onion. Bring to a boil.
- Pour the milk into a bowl and add a ladleful of hot water. Add the flour to the lukewarm milk-water mixture and whisk thoroughly.
- Remove the pot with the simmering water from the heat. Slowly pour in the flour whisked into the milk, and continue whisking until the sauce is smooth.
- Put the pot back on the stove, turn the heat down to low, half cover with a lid and let bubble for 15-20 minutes, or until the potatoes are soft.
- In another bowl, whisk the whole eggs.
- Set the pot with the sauce aside; we will not cook it anymore. Now gradually pour the egg mixture into the hot sauce, mix well. The egg will soften the sauce, increase its richness, and thicken it even more.
- Season with salt and pepper, if necessary, and serve.
Notes
- SERVING: The potato sauce is served warm, poured into a shallow bowl. It pairs best with bread dumplings or fresh bread.
- If any sauce lefts to the next day, it will probably thicken overnight. Heat it by pouring it into a saucepan and adding a tablespoon or two of water. Stir and heat over medium heat.
- Whisk the flour into the milk, pre-mixed with the hot water. The flour will dissolve better in the warm (but not hot) liquid, preventing lumps from forming.
- For a better taste, use lard or goose fat instead of butter. Vegetable stock instead of water. Or let the onions, which are part of the sauce, fry in a bit of fat beforehand.
DISCLAIMER: Because I come from Central Europe, my recipes are based on metric units such as grams or milliliters. Check out how I convert metric units to the U.S. system:
Conversion chart
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