Creamy Potato Sauce
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.
Servings 6
Calories 215kcal
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.
Nutrition
Calories: 215kcal