What to Do With Leftover Sauce
If you haven’t prepared the exact and correct amount of food for yesterday’s big game, you probably have leftovers, and one (or more) of those leftovers could be a bit of a failure. Getting rid of the bonus sauce is not a chore, and gravy chips are the right choice, but if you’re tired of failure, there are ways to transform it into something new and tantalizing.
If you’re working with a cream-based sauce, this is especially easy – just mash it over the potatoes . Onion sauce, spinach and artichoke sauce, crab sauce, and any other dairy-rich potato chip dip will bring a whole new dimension to the pile of ham puree. Moisture content varies from one to the next, so you may have to play with the proportions. Just cook the potatoes as usual for mashed potatoes, add some sauce, try and maybe add more. You can also add a little cream or butter if the sauce is a little thick. Season to taste – salt, pepper, monosodium glutamate – then consume. (If you have any – any residue from what I’ve heard, mashed potatoes make a big failure .)
Bean sauce is a completely different story. I guess you can knead the bean-to-potato sauce – and that would be nice – but the bean sauce is really good when used as a substrate for processed cheese. The most obvious choice is quesadilla; just put the sauce on the tortilla, rub a lot of grated cheese in it, fold and fry. In fact, any of the seven layers of a seven-layer dip will work for a quesadilla, so invite them all. If you’re working with a garlic white bean sauce, you might want to tweak the flavor profile and opt for melted with spicy white cheddar and a little onion (pickled or caramelized will work, so listen to your taste). Mash the sauce with crusty bread slices (both slices!), Add the cheese and onion, then cover the sandwich and sauté in frothing butter. Serve with fried potatoes.