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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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4.255265
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1978 Calories from Fat 1901

% Daily Value*

Total Fat 214 g330%

Saturated Fat 93.1 g465.5%

Trans Fat 0 g

Cholesterol 1106.1 mg368.7%

Sodium 532.3 mg22.2%

Total Carbohydrates 7 g2.3%

Dietary Fiber 0.12 g0.48%

Sugars 1.2 g

Protein 13 g25.8%

Vitamin A 102.4% Vitamin C 23%

Calcium 12.1% Iron 9.4%

*Based on a 2000 Calorie diet

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Sauce Mousseline Recipe