Sauce for wedge potatoes recipe
Last Updated on
Total: 5 min Diners: 25
If some well fried potatoes are already an irresistible delicacy, the pleasure is multiplied if we serve them with a bowl of this potato wedge sauce that, when you learn to make it, you will always want it in your fridge.
Ingredients
Chives, 100 g Garlic, 1/2 clove without the germ Sugar, 1 tablespoon White wine vinegar, 60 ml Egg M, 1 Sunflower or olive oil with mild flavor, 75 ml Cream 35% M.G., 200 ml Plain unsweetened yogurt, 250 g Salt Pepper
Step 1
In a food processor put the onion, garlic, salt, sugar, pepper and vinegar. Grind with a few strokes of turbo until you have a paste that does not have to be completely crushed. If you don’t have a food processor, you can grind it all in a mortar or even cut the garlic and onion into tiny pieces and mix them with the rest of the ingredients.
When you have the mixture ready, store it in a jar that closes well and let it rest in the fridge for two or three days so that the garlic and onion pickle slightly and its flavor becomes more delicate.
Step 2
In a blender glass, add the egg and oil, place the blender on the bottom of the glass and start beating at low speed until everything is emulsified.
Add the contents of the jar that we have in the fridge while we continue beating each time at higher speed.
Finally add the cream and yogurt, mix at minimum speed, taste and, if necessary rectify salt and pepper.
Notes
It can be kept for up to four days in the refrigerator, but it is advisable to keep them in small containers or jars with the amount that we calculate that we are going to consume at a time. If we keep all the sauce in the same jar, every time we open and put a spoon in to serve, we are increasing the chances of contamination getting in and spoiling the sauce before the time.
We can flavour this potato wedge sauce by giving it a personal touch with a little mustard or some fresh aromatic herbs such as parsley, chives or dill.
