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Sauce Mousseline

Chef.Foodie's picture
Ingredients
  Egg yolks 4
  Lemon juice 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Butter 6 Ounce
  Double cream 1⁄4 Pint
Directions

Blend in your liquidizer the yolks of 4 eggs, 2 tablespoons lemon juice and 1/4 teaspoon salt.
Melt 6 oz. butter until it foams but do not let it brown.
With your liquidizer at high speed pour the butter in a steady stream over the yolks.
By the time you have finished pouring in the butter, the sauce will have thickened and will be ready.
Whip 1/4 pint double cream until thick and fold into the sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
African
Course: 
Side Dish
Method: 
Blending
Interest: 
Healthy

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