133 Sauce Mousseuse

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Scald a small pan by immersing it in boiling water and wipe it clean and dry. Place 500 g (1 lb 2 oz) well softened butter and 8 g (¼ oz) salt in the pan and whisk whilst adding the juice of a quarter of a lemon and 4 dl (14 fl oz or U.S. cups) cold water, a little at a time. At the last moment mix in 4 tbs well whipped cream.

This preparation although classified as a sauce, is more a compound butter for serving with boiled fish. The heat of the fish is then sufficient to melt this sauce and its appearance and flavour are infinitely better than that of ordinary melted butter.