Potatoes with Breton Sauce

Name: Potatoes with Breton Sauce
Ingredients: 2 oz (50 g) melted butter; Chopped herbs; 1 teaspoon Dijon mustard; Salt and pepper; 1 tablespoon white wine vinegar; 2 lb (900 g) new potatoes; 2 egg yolks

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

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

Sauce
Vegetarian
July

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.