Dill Potatoes with Garlic Mousseline

A mousseline is a name given to preparations that contain whipped cream.


  • lb (700 g) small new potatoes, cleaned
  • Dill
  • 2 egg yolks
  • ½ teaspoon French mustard
  • Juice of ½ lemon
  • 2 cloves garlic
  • ¼ pint (150 ml) olive oil
  • Sea salt and freshly ground black pepper
  • ¼ pint (150 ml) cream


Steam the potatoes with a sprig of dill and when tender, put them in a warmed dish with a little chopped dill. Serve with the following sauce, ensuring the ingredients are at room temperature:

Beat the egg yolks and then beat in the mustard, lemon juice and squeezed garlic (use a garlic press). Then add the oil, drop by drop, until the sauce thickens. Towards the end the oil can be added faster. Season and add a tablespoon of boiling water. Whip the cream and fold into the mayonnaise.

‘I could eat water-gruel with thee a month, for this jest my dear rogue. O by Hercules, ’tis your only dish; above all your potato or oyster pies in the world.’

From Cynthia’s Revels by Ben Jonson, 1601.