Creamy Potato Sauce

Potato Sauce Czech bramborová omáčka recipe.

I want to share with you an old Czech recipe for creamy potato sauce from Slovácko, a Moravian region rich in folk traditions. This sauce is very easy to make, and the result is absolutely delicious.

Course Main Course

Cuisine Czech

Keyword National Dishes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 231kcal

Author Petra Kupská

Ingredients

4 medium potatoes
4 cups water (or vegetable broth)
2 teaspoons salt
½ teaspoon caraway seeds
¼ teaspoon ground black pepper
1 medium onion
1 cup milk
⅔ cup all-purpose flour
1 Teaspoon unsalted butter or pork lard
3 medium eggs

Cups - Metric

Instructions

Peel 4 medium potatoes and cut them into 1-inch (2.5 cm) cubes. Peel and finely chop 1 medium onion.
Pour 4 cups water into a pot and season with 2 teaspoons salt, ½ teaspoon caraway seeds, ¼ teaspoon ground black pepper, and 1 Teaspoon unsalted butter. Add the cubed potatoes and chopped onions, then bring to a boil.
Pour 1 cup milk into a bowl and add a ladleful of hot water from boiling potatoes. Add ⅔ cup all-purpose flour to the lukewarm milk-water mixture and whisk thoroughly until smooth.
Remove the pot with the simmering water from the heat. Slowly pour in the milk with whisked flour, continuously whisking until the sauce is smooth.
Put the pot back on the stove, reduce the heat to low, half cover with a lid, and let it simmer for 15-20 minutes, or until the potatoes are soft.
In another bowl, whisk 3 medium eggs.
Set the pot of sauce aside; you will not cook it anymore. Gradually pour the egg mixture into the hot sauce, mixing well. The egg will enhance the sauce's richness, soften its texture, and thicken it even more.
If necessary, season with salt and pepper to taste, 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 is left for the next day, it will likely thicken overnight. Reheat it by pouring it into a saucepan and adding a tablespoon or two of water. Stir and heat over medium heat until warmed through.
Whisk the flour into the milk pre-mixed with hot water. The flour will dissolve better in the warm (but not hot) liquid, preventing lumps from forming.
For a richer taste, use lard or goose fat instead of butter and vegetable stock instead of water. Alternatively, you can fry the onions in a bit of fat beforehand before adding them to the sauce.

Nutrition