How to make mousseline sauce, particularly suitable to accompany boiled fish. The ingredients used are egg yolks, butter, liquid cream, a few drops of lemon, salt and a little cayenne pepper powder.
Ingredients for 4 people
- 200 g of butter
- 3 egg yolks
- 2 tablespoons of cold water
- 5 tablespoons of fresh liquid cream
- a few drops of lemon
- salt and a little cayenne pepper powder
How to prepare mousseline sauce
In a saucepan, melt the butter over low heat.
In a saucepan, put the egg yolks with cold water and beat with a metal whisk until a homogeneous and frothy mixture is obtained.
Immerse the pan in a bain-marie in another pan containing freshly hot water, place it on a very low heat and continue to whisk with the whisk by adding the melted butter gradually and gradually as it takes consistency.
Keep in mind that water must never boil.
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When the sauce is very consistent, add, still holding the pan in a water bath and continuing to stir with the whisk, salt, cayenne pepper and a few drops of lemon, then, little by little, the cream.
This sauce should be kept warm until ready to serve, then the container should be kept in a water bath, in hot water, but away from the fire.
