MOUSSELINE SAUCE
Steps:
- Put the vinegar and freshly ground pepper into a small saucepan. Evaporate over a moderate heat until only 1 tablespoon of liquid remains. Meanwhile, thin the egg yolks with 1 tablespoon cold water. Cut the butter into small pieces and melt in a saucepan. Remove the reduced vinegar from the heat and pour onto the egg yolks, whisking well. Pour into a small basin and place over a saucepan of hot water, continuing to beat with a wire whisk until the eggs have a creamy appearance. Then gently pour in the melted butter, whisking all the time over the heat. When the sauce is thickened, remove from the heat, add the lemon juice then fold in the lightly whipped cream. Season to taste and serve immediately.
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Nomo Momo
[email protected]I'm giving this sauce a 4 out of 5 stars. It was easy to make, had a nice flavor, and was a hit with my guests.
Godwin Bernard
[email protected]Overall, I thought this mousseline sauce was pretty good. It was easy to make and had a nice flavor. I would definitely make it again.
Francis Batuwa
[email protected]This sauce is a bit too complicated to make for a weeknight meal. I'll probably only make it on the weekends.
FCM Memes
[email protected]This sauce is a bit too expensive to make regularly. I'll probably save it for special occasions.
Salman Sunar
[email protected]I'm not sure what I did wrong, but my sauce turned out lumpy. I had to strain it before serving.
Karina Castillo
[email protected]The sauce curdled when I added the butter. I'm not sure what I did wrong.
Sagar Khane
[email protected]The sauce didn't thicken up as much as I expected. I had to let it simmer for a while longer.
Byron Perez
[email protected]The sauce was a bit bland. I had to add some salt and pepper to taste.
Richard Bennett
[email protected]This sauce was a bit too rich for my taste. I think I'll try making it with a lighter type of milk next time.
Marine Force
[email protected]I've tried several mousseline sauce recipes, but this one is my favorite. It's the perfect balance of light and fluffy, with a subtle sweetness that pairs well with a variety of dishes.
asma saadani
[email protected]This sauce is a bit time-consuming to make, but it's worth the effort. It's so delicious and elegant, it's perfect for special occasions.
Syed Syedmomin
[email protected]I'm not a huge fan of sauces, but this one is an exception. It's so light and flavorful, I could eat it on anything.
Sussie Nel
[email protected]This sauce is so versatile! I've used it on fish, chicken, and even vegetables. It's always a hit.
Wasif Bhatti Bhatti
[email protected]I love the delicate flavor of this sauce. It's perfect for pairing with delicate fish or seafood dishes.
Qamel Burton
[email protected]This mousseline sauce is a game-changer! It's so light and fluffy, and it adds a touch of luxury to any dish.
Shohag Md0944
[email protected]I was a bit skeptical about making this sauce, but I'm so glad I did! It was surprisingly easy to make, and it turned out absolutely delicious.
Vennesa Aluwani
[email protected]This sauce is so easy to make, and it looks so elegant. I'm always getting compliments on it when I serve it at dinner parties.
Canaan Mpelesso
[email protected]I've made this sauce several times now, and it's always a hit! My guests love the creamy texture and subtle sweetness.
Shantel Salimah
[email protected]This mousseline sauce was the perfect complement to my fish dish! It was light and fluffy, with a delicate flavor that didn't overpower the fish. I will definitely be making this sauce again.