Potatoes with Breton Sauce

Here follows one of the most useful sauces a cook can know; it can be served with many different foods and has the great advantage that you can vary it enormously according to what herbs you have.

Ingredients

  • 2 lb (900 g) new potatoes
  • 2 egg yolks
  • Salt and pepper
  • 1 teaspoon Dijon mustard
  • 1 tablespoon white wine vinegar
  • Chopped herbs
  • 2 oz (50 g) melted butter

Method

Steam the potatoes and when they are tender, offer them with the following sauce:

Beat the egg yolks, season and stir in the mustard and the vinegar followed by a tablespoon or so of finely chopped fresh herbs. Just before serving, melt the butter and pour over the other ingredients. The sauce will thicken if stirred gently in a bowl over a pan of barely simmering water.

Starch was extracted from potatoes in the nineteenth century and used to add a finish to fine cotton goods, as well as in the manufacture of arrowroot, sago and tapioca. 100lb of potatoes were said to yield 12lb of starch.

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