Mousseline Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 cup | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 egg yolks | 2 teaspoons lemon juice | 1/4 pound butter, melted and boiling hot |
| dash of cayenne | 1 teaspoon salt | 2 tablespoons heavy cream |
| 1 | Put the egg yolks and lemon juice in a blender and add the butter in a slow steady stream; make sure the butter is very hot. Blend in the cayenne and salt. Add 2 tablespoons heavy cream. If you wish to have the sauce thicker, place a bowl over a pot of softly boiling water, and stir constantly with a whisk until thick. |