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Mousseline Sauce

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Ingredients
  Egg yolks 3
  Salt 1⁄4 Teaspoon
  Cayenne 1 Dash
  Fresh lemon juice 1 Tablespoon
  Melted butter 1⁄2 Cup (8 tbs)
  Hot water 3 Tablespoon
  Heavy cream 1⁄3 Cup (5.33 tbs), whipped
Directions

In top part of double boiler, beat egg-yolks with wooden spoon.
Add salt, cayenne, and lemon juice.
Stir in butter.
Then stir in hot water.
Put over hot, not boiling, water and cook, stirring constantly, for 4 or 5 minutes, or until mixture thickens.
Fold in cream and heat gently, stirring.
Serve on poached fish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Beating
Dish: 
Sauce
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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