Published with permission © Michel Roux Sauces, Rizzoli New York, 2010.
- Servings: Makes about 3/4 cup.
From Michel Roux: Sauces, by Michel Roux ($24.95, hardcover with color photographs, Rizzoli New York).
- 1 small potato, about 2 ounces
- 1 1/2 cups snipped fines herbes (tarragon, chervil, and flat-leaf parsley)
- 3 tablespoons sherry vinegar
- 1/2 cup olive oil
- Juice of 1 lemon
- 3 tablespoons minced scallions
- 1 tablespoon coarse-grain Meaux mustard
- Salt and freshly ground pepper
- Boil the potato in its skin, then peel and press through the coarse blade of a food mill or potato ricer into a bowl.
- 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.