Mousseline Sauce Using White Wine
|Sugar||2 Ounce (60 grams)|
|Dry white wine||5 Fluid Ounce|
|Orange/Lemon||1 , zest grated|
1. In a heatproof bowl, take eggs, egg yolks, sugar and wine. Whisk it to mix it well.
2. Keep the bowl over a pan of not boiling but hot water. Whisk it for around 3-5 minutes so that the sauce turns frothy and almost thick enough to leave a ribbon trail.
3. Add grated zest.
4. Mousseline Sauce can be served either warm or cold. To serve cold, whisk it and keep the bowl in a pan of iced water. Keep whisking till the sauce is very cold. It will hold up without separating for about an hour.