Whip Up This Creamy 2-Minute Sauce That Transforms BBQ Potatoes!

“What kind of sauce are we doing for the barbecue tonight?” Each year, it’s the same tradition: you gather the whole family around a big barbecue. Grilled meats, grilled fish, roasted potatoes… You serve them all with a big bowl of homemade sauce. Your specialty? Béarnaise, a warm emulsion made with tarragon, shallot, egg yolk, and a lot (probably too much) of butter. Sure, it’s not the lightest sauce, but once a year, it’s perfectly fine to indulge without counting, as you like to say. What bothers you more is the time (and the difficulty) of preparation. Not to mention the risk of wastage if it goes wrong: since you prepare it in large quantities, you’re always afraid of wasting… Just as delicious, but much quicker to prepare and totally foolproof, we know a sauce that will make everyone at the table happy. Here’s the recipe!

“Be warned, I strongly advise you to set some aside: if you leave this sauce on the table and go back to the barbecue, you might find the bowl empty when you return!” Content creator Leo Bergine speaks from experience. The last time he made this sauce, despite the impressive amount – a whole kilogram – his guests didn’t leave a single bit! It’s no surprise, as the sauce has everything to appeal: creamy, tangy, and nicely spiced, this sauce is a real treat, especially with potatoes cooked on the barbecue, he notes. To make it, just mix a lot of sour cream (here a kilogram) with two cloves of minced garlic and a bunch of finely chopped chives. Then add a drizzle of olive oil, the juice of one lemon, a generous pinch of sea salt, a few turns of the pepper mill, and mix well. It’s ready! “It’s simply extraordinary,” raves the content creator.

Delicious with potatoes, this sauce also wonderfully complements grilled fish and meats. And if you want a slightly lighter version, feel free to substitute the sour cream with yogurt. Although here, that would almost be sacrilegious…