Herb Salsa

Published with permission © Michel Roux Sauces, Rizzoli New York, 2010.

 

Herb Salsa

Published with permission © Michel Roux Sauces, Rizzoli New York, 2010.

 

From Michel Roux: Sauces, by Michel Roux ($24.95, hardcover with color photographs, Rizzoli New York).

Ingredients

Directions

  1. Boil the potato in its skin, then peel and press through the coarse blade of a food mill or potato ricer into a bowl.
  2. Add all the other ingredients and stir to combine, seasoning with salt and pepper to taste.

Editor's note:  I would suggest using a red skinned or Yukon gold potato, and any good coarse-grained mustard if you can't find, or choose not to use, the Meaux brand.

Category

Tags

FrenchSauces

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