home → First meal Sour cream sauce for peasant-style potatoes. New potatoes with creamy sauce Quick sauce for potatoes

Sour cream sauce for peasant-style potatoes. New potatoes with creamy sauce Quick sauce for potatoes

Young potatoes differ from fully ripened tubers in everything - appearance, taste, cleaning method and even use. You won’t be able to make decent puree, rich soup or French fries from it, but it will “look” great when cooked whole with the most simple refills– with sour cream, herbs, regular onion frying. And all thanks to the delicate sweetish taste, not yet “spoiled” by the abundance of starch.

Ingredients

potatoes (smaller) – 1 kg
pork fat - 1 tbsp. l.
fat sour cream – 5 tbsp. l.
onion – 1 pc.
green onions and dill
ground pepper optional

Preparation

1. Peel and wash the potatoes. There is no need to remove the skin, like on mature potatoes - just scrape off the thin brown film and rinse the tubers well. The smaller they are, the tastier the final dish will be, but you don’t need to take very young potatoes either - they still have too much water. By the way, the size of the tubers does not always correlate with the degree of maturity - check the maturity by looking at the peel: if it does not peel off with a slight effort, then the potato is almost ripe.

Boil it until cooked – the finished potatoes can be easily pierced with a knife.

2. Fry the chopped onion in pork fat until lightly golden (over low heat).

3. Place sour cream on the frying pan.

4. Stir and let it simmer gently until the sauce begins to thicken.

5. Finely chop the greens.

Potatoes with sauce

There are a lot of new potatoes and I want to try their wonderful, new taste in all cooking options! The easiest way is to boil young potatoes and water olive oil. This is delicious. Young potatoes in olive oil can be eaten plain or with a salad of cucumbers and tomatoes dressed with the same oil! You don't even need meat, and it's so delicious!

But if you want something new and you brought a lot of greens from the garden, you can serve new potatoes with cheese sauce and dill. The sauce coats the potatoes so nicely! This is a very tasty potato dish.

Ingredients for potatoes with cheese sauce

for 3 servings

Young potatoes – 6-9 pieces (depending on the size of the tubers);

For the sauce

Onion – 1 head;
Dill – 1 bunch;
Butter – 50 g;
Sour cream – 3 tablespoons;
Hard processed cheese (such as Druzhba, Orbita or Gorodsoky) – 1 piece;
Ground allspice – 0.5 teaspoon.

How to cook boiled potatoes with cheese and dill sauce

Wash and cook the new potatoes until tender in salted water.

Prepare dill cheese sauce

Melt in a frying pan butter and add finely chopped onions. Fry the onion over low heat until softened. Add sour cream and mix well.

Grate the cheese onto coarse grater and place in sour cream in a frying pan. Sprinkle with allspice. Warm up the sauce to melt the cheese.

After a couple of minutes, add finely chopped dill. Stir, taste and add salt to taste.

Pour hot sauce over hot potatoes.

Features of cooking new potatoes with sauce and taste

Our dish from new potatoes It turns out nourishing, beautiful and does not require large expenses; it is inexpensive and easy to prepare.

If you think the sauce is too thick, you can add a little water to it, stir and heat a little more. But don’t get carried away, the sauce should not be liquid.

Do I need to peel new potatoes?

I do not peel young potatoes, but only wash them thoroughly with a sponge or vegetable brush. But if the skin on the potatoes is already thick. then it’s better to cook it not in mundine, but peeled.

How to salt water on potatoes

If you cook potatoes in a medium saucepan measuring 2-2.5 liters, then you can take half a tablespoon of salt. If you doubt whether there is enough salt, taste the water. As a last resort, you can add salt to the top of the finished, under-salted potatoes.

How to determine the readiness of boiled potatoes

Pierce the potato with a node - if the knife enters softly and easily, the potato is cooked, if not, then you will have to wait a little longer.

Recipes for preparing sauces for boiled potatoes are given. The amount of ingredients for preparing the sauce is given per kilogram boiled potatoes. How to properly boil potatoes is described in the section Main courses, vegetable dishes, boiled potatoes. In all sauces for boiled potatoes, salt to taste. Hot boiled potatoes are poured 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.

Ingredients of sour cream sauce with herbs:

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

Prepare sour cream sauce. First, fry the flour in butter until golden brown (it is better to use a pan with a thick bottom). Pour in the 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 flour;
egg;

Fry the flour in oil. Add dill to the flour, stir 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 new 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 with minimal 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 onion in oil. Then add the champignons and simmer, covered, over low heat, stirring occasionally, 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 everything well again.
Serve the sauce with new boiled potatoes.

Potatoes in sour cream sauce.

Recipe for sour cream sauce with tomato.

Ingredients of sour cream sauce with tomato:

1 tablespoon flour;
2 tablespoons 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 continuously. Carefully add flour, dilute with hot broth, stir, add sour cream, stir again and cook for 7 minutes, stirring continuously.

Potatoes in sour cream sauce.

Recipe for sour cream sauce with horseradish.

Ingredients of sour cream sauce with horseradish:

1 tablespoon of horseradish, grated on a 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 of a small lemon, peeled. Whisk the sauce.

Potatoes in sour cream sauce.

Recipe for sour cream sauce with mustard.

Sour cream sauce with mustard is contraindicated for peptic ulcers, kidney inflammation, and also 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 hot sauce.

Ingredients of sour cream sauce with mustard:

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

Heat the butter and fry the mustard. Cool slightly and pour into sour cream. Add salt and a teaspoon of black pepper. Mix well. The sauce is ready.

Potatoes in sour cream sauce.

Recipe for sour cream sauce with avocado.

Ingredients of sour cream sauce with avocado:

half a glass 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 press). 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. To get more hot sauce the amount of garlic can be increased.

Potatoes in mushroom sauce.

Mushroom sauce recipe.

Ingredients of mushroom sauce:

1 cup mushroom broth;
2 tablespoons of wheat flour;
2 tablespoons of 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. Fry the flour in the other half of the butter until golden brown, add mushroom broth and simmer over low heat for 10 minutes, stirring continuously. Then add the onions and 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.

Porcini mushroom sauce recipe.

Ingredients of mushroom sauce:

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

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

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

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

Potatoes in cheese sauce.

First recipe for cheese sauce.

Ingredients of cheese sauce:

a pack of processed cheese;
2 tablespoons vegetable oil;
a glass of milk;
2 tablespoons vinegar or lemon juice;
bulb;
pepper, preferably a mixture of peppers

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

Potatoes in cheese sauce.

Second recipe for cheese sauce.

Ingredients of cheese sauce:

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 sifting it.

Making cheese sauce.

Combine the milk, butter and flour in a saucepan, then place over low heat and whisk continuously until the sauce thickens. Remove the thickened sauce from heat, add finely grated cheeses, salt, pepper and mix thoroughly. Very delicious sauce ready.

Potatoes in breadcrumb sauce.

Cracker sauce recipe.

Ingredients of the cracker sauce:

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

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

Potatoes in fruit sauce.

Fruit sauce recipe.

Ingredients of fruit sauce:

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

Wash the fruits. Remove the pits from the plums. Chop apples, pears and plums, preferably not coarsely. Place in a saucepan, pour in a small amount of water and simmer with continuous stirring until soft. Make sure that the fruit does not burn. Then drain the excess water, but not into the sink; the broth may still be useful. Rub the fruits, add sugar or honey and dilute with the broth until the consistency of sour cream.

Potatoes in cream sauce with bacon.

Bacon Cream Sauce Recipe.

Ingredients of creamy bacon sauce:

a very large onion (or 2 medium-sized);
half a glass of 10% cream;
50 grams of smoked bacon;
3 tablespoons of finely chopped mushrooms (no need to add);
2 tablespoons of vegetable oil;
salt, pepper to taste.

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

Potatoes in spicy sauce with eggplant.

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.

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

Making a spicy sauce. Boil the eggplants until tender, drain the water through a colander and let the pieces drain. Boil the tomatoes whole 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, prepared eggplants, finely chopped herbs or oregano to the onion, pour in the mashed tomatoes and add salt to taste. Bring to a boil and cook until the peppers are tender. Cool the sauce.

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

Many people love French fries. This dish is very tasty, especially if eaten with the right sauce. You can make sauces for French fries from sour cream, tomatoes and cheese with various spices and herbs.

Sour cream and garlic sauce for French fries

Ingredients:

stack sour cream 15 – 20%;
a small bunch of dill;
two cloves of garlic;
two pinches of salt.

Preparation:

Finely chop fresh dill.
Place sour cream in a bowl, add dill and stir.
Squeeze the garlic, add to the sour cream and add salt.
Stir the sauce thoroughly until it is homogeneous.

If desired, you can add a pinch of ground red pepper to the sour cream and garlic sauce for French fries. The sauce is suitable not only for French fries, but also for baked and boiled potatoes.

Cheese sauce for fries

This is delicious cheese sauce for fries like McDonald's. The sauce takes 25 minutes to prepare. Makes 4 servings, 846 kcal.

Required ingredients:

40 g drain. oils;
600 ml. milk;
40 g flour;
120 g cheese;
two l. Art. lemon juice;
pepper, salt;
a pinch of nutmeg. nut;
bay leaf;
two sticks of cloves.

Cooking steps:

Cut the butter into pieces and melt.
Pour flour into the butter in portions and stir with a whisk.
Gradually pour cold milk into the mixture, stirring.
Salt to taste, add spices. Reduce heat to low and cook, stirring, for another ten minutes.
Remove the cloves and bay leaf.
Grind the cheese and place on a plate, add lemon juice, stir and add to the sauce. The cheese should be at room temperature.
Make the heat low and stir the sauce, wait until the cheese melts.

The homemade sauce for the fries is delicious and complements the potatoes perfectly.

Tomato sauce for fries

Natural and very appetizing tomato sauce for French fries is prepared from fresh tomatoes with the addition of garlic and celery. Calorie content – 264 cal.

Required ingredients:

celery stalk;
tomatoes – 250 g;
three cloves of garlic;
two spoons of tomato paste;
1 spoon of olive oil;
pepper, salt.

Preparation step by step:

Make an X-shaped cut on each tomato.
Scald the tomatoes with boiling water, rinse in cold water and peel the skin.
Cut the tomatoes into pieces, chop the garlic.
Finely chop the celery stalk.
Heat the oil in a frying pan and fry the tomatoes for five minutes.
Add garlic with celery, tomato paste. Salt and add ground pepper.
Cook the sauce for another five minutes, stirring.

Makes two servings of sauce. Preparing sauce for French fries at home takes 25 minutes.

Ingredients:

4 cloves of garlic;
yolk;
a pinch of salt;
lemon juice - half a tsp;
stack ;
1 tbsp. water.

Preparation:

Grind the garlic well in a container and pour in olive oil in portions.
Add the yolk and mash the mixture very well. Season with salt and add lemon juice.
Pour in cold water and mix thoroughly.

Stir the sauce until it becomes thick in consistency.

The French say: “You can learn to cook and fry, but only those chosen by God can prepare sauces.”

Sauce is a specially prepared complex liquid seasoning for meat, fish, salad, side dish, 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 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 and fried... Which sauce for potatoes do you prefer?

What types of sauces are there?

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

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

Of all the diversity, there are five fundamental sauces, by transforming which chefs create their own small culinary masterpieces.

Sauce Basics:

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

You can prepare a wide variety of gravies and sauces for potato dishes. There are some rules for using them. For example, hot liquid sauces are suitable for boiled potatoes, and cold thick ones are suitable for French fries.

In any case, the chef chooses the sauce for the potatoes, guided by his taste preferences. Below are several recipes for potato dishes that are easy to prepare in your home kitchen.

Sour cream sauce

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

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

Wash the 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 continuously, cook for about ten minutes.

Remove the prepared sauce from heat.

Cut the boiled potatoes into slices.

Add sour cream, pepper, salt, granulated sugar, lemon juice, and potato slices to the warm sauce. Mix everything carefully, put on fire, heat (do not boil!).

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

Cream sauce

Potatoes in cream sauce is a simple dish that is easy and quick to prepare.

For 1 kilogram of potatoes you need:

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

Wash the potatoes thoroughly, peel them, cut them into cubes, and let them cook (salt the water) for about 10 minutes.

Chop the garlic.

Grind butter with flour.

Boil the milk.

Pour out the water from the pan with the potatoes, add milk and continue to cook over low heat, stirring gently.

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

Sprinkle the dish with chopped herbs before serving.

Mustard sauce

Baked in mustard sauce - aromatic and tasty dish, accessible to any housewife.

To prepare it you need:

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

Peel the garlic and chop using a press.

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

Melt the 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 the potatoes, peel them, cut them coarsely into slices, pour over the cooked mustard sauce. Mix everything thoroughly.

Preheat the oven.

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

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

The finished potatoes will be covered with a delicious golden brown crust. The dish is served hot.

Chicken sauce

Chicken sauce with potatoes is a complete dish, which is a thick sauce with a side dish.

For 1 kilogram of potatoes you will need the following products:

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.

Wash the potatoes thoroughly, peel, cut into large cubes, and boil.

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

Wash the carrots, peel them and grate them on a coarse grater.

Add grated carrots to the fillet in the pan and continue frying until the vegetable is ready.

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

Place the prepared mixture with chicken into a pan with already cooked potatoes (do not drain the water in which the potatoes were boiled!), add pepper (or other favorite spices) and salt. Mix the sauce thoroughly but gently and continue cooking 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.

To prepare the sauce with potatoes, mushrooms and chicken you will need:

potatoes - 1 kg;
mushrooms (champignons, chanterelles, honey 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 (teaspoons).

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

Wash the chicken fillet and cut into small cubes.

Wash the carrots, peel and cut into strips.

Place chicken fillet in a saucepan with potatoes, stir and continue frying. Next, add carrots and mushrooms to the fillet and simmer for 10 minutes.

Add to saucepan with vegetables and chicken tomato paste, to fill with water. Mix everything well and continue simmering until done.

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

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

Sauces for French fries

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

To enjoy this dish, you don’t have to visit fast food restaurants; you can please yourself and your loved ones by preparing it at home.

French fries are easy to make from frozen ones 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 the greens. Grind the cheese on a grater.

Mix mayonnaise and sour cream in a container, add garlic, herbs, cheese, and salt. Mix everything very thoroughly. Place 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 easy to prepare from a small set of products:

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

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

Conclusion

Sauce is an accessory that adds a complete original taste, color and smell to a dish.

Potato sauce can add a simple vegetable unforgettable and unique taste.

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

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

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