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Mousseline Sauce Recipes
Poached Salmon With Mousseline Sauce is an irresistible mouth watering side dish recipe which you would love to serve to your loved ones. Try this Poached Salmon With Mousseline Sauce I bet you will have a huge fan following for this. Place all ingredients
Poached Salmon With Mousseline Sauce
Steamed Asparagus With Mousseline Sauce is a delicious and easy to make dish. Steamed Asparagus With Mousseline Sauce is an excellent appetizer for a get together or party . The ingredients are easily available this Steamed Asparagus With Mousseline Sauce must
Steamed Asparagus With Mousseline Sauce
Try the Salmon Mousseline With Mushrooms In Sauce the next time you host a party . I promise you your guests will love the texture and flavor of the wonderful and simple Salmon Mousseline With Mushrooms In Sauce Preheat oven to 350 F 175 C . In a skillet melt
Salmon Mousseline With Mushrooms In Sauce
1. Heat margarine. Fry onion garlic and chillies until just golden. Add spinach with salt pepper and garam masala. Mix well. 2. Grease a baking dish and spread the spinach mixture. 3. Arrange sliced eggs on top and sprinkle cheese. 4. Cover with sauce.
Eggs Florentine With Mousseline Sauce
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
MAKING 1.Take a basin put egg yolks in it with salt white pepper and lemon juice. 2.Keep the basin in pot containing hot but not boiling water. 3.Add a pice of butter and stir constantly so that the mixture is thick. 4.Take the mixture away from heat and
Lemony Mousseline Sauce
MAKING 1.In a upper part of double broiler put egg yolks and cook by stirring on boiling water. 2.Put butter and keep stirring. 3.Stir in lemon juice nutmeg and salt. 4.Remove the mixture from heat and make a well in the center. 5.Put whipped cream and stir
1. Remove the centre bone from the chicken breasts but do not separate. 2. Rub well both sides of the chicken breasts with salt pepper and mustard. Marinate for 20 minutes. Cook marinated chicken breasts with stock in a shallow pan. Simmer until cooked. 3.
Chicken Supreme With Mousseline Sauce
MAKING 1.Combine Sauce Bechamel mayonnaise spinach tarragon egg yolks and anchovy paste well. 2.Blend all the ingredients well and refrigerate. SERVING 3.Serve with meat
Green Mousseline Sauce
Mousseline Sauce is an amazingly delicious side dish recipe. A delicious Mousseline Sauce will surely tempt you to serve to your loved ones. Whisk together mayonnaise dill and 1 tablespoon chives if desired . Let stand. Lightly fold in whipped cream.
MAKING 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.
Mousseline Sauce Using White Wine
MAKING 1 In a bowl add the egg egg yolk caster sugar and sherry. 2 In a pot add water and allow to simmer. 3 Place the bowl of the egg mix over the simmering water and beat till thick and frothy. SERVING 4 Serve with poached salmon.
1. Slice the butter into thin pieces. 2. Put egg yolks in a pan with butter lemon juice salt and pepper. Place the pan over low heat stir continuously until butter has melted. 3. Do not allow the pan to get too hot or sauce will curdle. Stir all the time until
Asparagus With Mousseline Sauce has a great taste. Asparagus With Mousseline Sauce gets its taste from lemon flavored asparagus cooked with eggs and cheese. Cook asparagus. Put all the ingredients for sauce into a basin over hot water. Cook until thickened.
Asparagus With Mousseline Sauce
Put all the ingredients in the top of a double boiler and whisk over hot but not boiling water until sauce is thick and frothy. Do not overcook or it will separate. Serve warm. Note try not to make this sauce more than 15 minutes before serving. If it has to
Stir in whipped cream and mix carefully just before serving. Serve hot or cold with poached fish.
Make a Hollandaise sauce . When it is quite ready add to it as much again of stiffly whipped cream. Whip all together in the saucepan which you keep warm as you whip by standing it in a larger shallow vessel containing boiling water. Serve at once.
Hot Mousseline Sauce