CookEat Recipe
Sauce Mousseline
A warm, creamy egg-yolk and butter sauce for vegetables.
Method
Steps
Step 1
Put cream, two pasteurized yolks, salt and nutmeg in a saucepan set halfway in hot bain-marie water.
Step 2
Whisk briskly five minutes.
Step 3
Add the butter little by little, whisking until melted.
Step 4
Once the butter has melted, whisk in the strained juice of one lemon before straining the sauce.
Step 5
Whisk gently over low heat until the egg sauce reaches 74°C, keeping it smooth and avoiding a boil.
Step 6
Strain through clean food-safe fine cloth into a warm saucebowl and serve as a separate sauce.
Cooked it? Rate it.
Cooked 0 times