This is why I love sauces - because with them the annoying product acquires new flavors, which means it becomes something new and... is eaten.
Food is one of the pleasures that are so few in the modern world. It only seems that there is only a buzz around. But you try to enjoy this thrill, when the life is such that people do not have time to live.
Depriving yourself of delicious food in such an environment is treading the path to depression. And there are so many reasons for depression.
So the lack of time to cook delicious food is not an excuse. And yes, the lack of finances for delights - too.
Because tasty things are prepared not only from exquisite ingredients.
Even potatoes that are hateful worse than a bitter radish can become yummy. Since yesterday I started talking about sauces, today I will continue, okay, right?
For some reason, it is customary for us to serve sauce only with French fries. And even then the choice is limited to those that are sold in stores.
In fact, the sauce can be prepared for any sauce - even for boiled, even for fried, even for baked.
First option
Suitable for all types - boiled, baked, fried.
A couple of tablespoons of sour cream, a hundred grams of soft cottage cheese, a couple of cloves of garlic, salt, a bunch of herbs, a handful of nuts - walnuts or roasted and peeled peanuts - punch with a blender and cool.
Second option
Pickled cucumber sauce, in my opinion, sounds best with boiled potatoes
Egg (hard-boiled), cucumber, half of an onion, chop into small cubes and mix with sour cream - a couple of spoons. We cool it down.
Third option
Mushroom dressing for potatoes is ideal It is difficult to find a product that is as consonant with potatoes as mushrooms. I saw a suitable sauce in stores - "Astoria", in my opinion, mushroom, and even tried it.
But, as for me, there is very little mushroom in this sauce, but more bitterness and acid. Very unbalanced taste (and to be honest, it is not a very tasty sauce).
A similar homemade one is prepared quickly and tastier at times.
We take one hundred grams of mushrooms - fresh or fifty grams of well-soaked dry (they have a richer taste), can be frozen or canned, if there is neither fresh nor dried. The most pronounced taste, of course, will give fresh or dried, because canned or frozen mushrooms are more like cotton wool in taste than mushrooms.
Chop the mushrooms finely, chop the onion just fine (not spicy) and fry in butter until a pronounced "frying". If a frying pan appears on the pan, it's okay.
When the frying is complete, pour a few tablespoons of water and a spoon or two of soy sauce. In this case, the heating temperature should be such that the water instantly hiss and foams.
Do not forget to interfere at this moment! And we also reduce the heating. Our water should dissolve all the "frying" in the pan, they are responsible for the rich mushroom taste.
When the temperature in the pan becomes not so high, add one hundred grams of sour cream and stir, heat it, avoiding boiling and curdling the sour cream.
If someone does not have enough salt, add salt. Pepper is also to taste (for me it is superfluous there).
Bon Appetit!