Mousseline Sauce
PRÉPA20 min
CUISSON10 min
TOTAL30 min
Co
Cook
Mousseline sauce is a variant of hollandaise sauce, to which whipped cream is added for a lighter and airier texture. This smooth and delicate sauce is ideal for accompanying eggs, asparagus, fish, or vegetables. Its tangy flavor and mousse-like texture…
Ingrédients pour 4 parts
- 0.25 tea s. sea salt
- 100 ml. cream
- 3 egg yolks
- 2 table s. lemon juice
- 0.25 tea s. white pepper
- 200 g. clarified butter
Ustensiles
- 2 bowls
- sauce pan
- 2 whisks
Préparation
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In a bowl, mix the egg yolks, lemon juice, salt, and white pepper.
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Place the bowl in a bain-marie and whisk vigorously until the mixture thickens and becomes frothy.
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Remove the bowl from the bain-marie and gradually incorporate the melted clarified butter, whisking constantly.
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In another bowl, whip the liquid cream into whipped cream.
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Gently fold the whipped cream into the hollandaise sauce.
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Serve immediately.