Potatoes with Breton Sauce

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

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.


  • 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


    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.