Sauce Mousseline

Preparation info

    • Difficulty

      Easy

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

The sauce mousseline is one of those sauces with a bad reputation. In fact, it is not difficult to make, only if it becomes too hot, it goes wrong. All those sauces, like hollandaise, beurre blanc and béarnaise, are never more than tepid. Put in a saucepan the yolks of two eggs, the juice of a quarter of a lemon, salt, pepper, a drop of cold water and about two ounces of butter in small pieces (or more, the quantity of this being according to the quantity of sauce you want, as you do with oil in a mayonnaise). Stand the saucepan in another saucepan full of boiling water, stir quickly with a wooden spoon; in a minute or two the sauce will be like a light soft cream, as it should be.