Classic French Mousseline Sauce
A light and buttery savory mousseline sauce, enriched with whipped cream, is ideal for delicate foods like fish or eggs.
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Instructions
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Combine 3 egg yolks and 2 tablespoons melted butter in a small saucepan, then whisk slowly over very low heat.
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Gradually whisk in the remaining butter, 2 teaspoons at a time, until the sauce becomes thick, smooth, and glossy.
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Stir in the lemon juice and salt, then cook for one minute more.
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Whip cream to light, soft peaks.
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Remove the sauce from heat and gently fold in the whipped cream.
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Serve immediately.
Nutritional Info (per serving)
Calories:
114 kcal
Carbohydrate:
0 g
Cholesterol:
55 mg
Fiber:
0 g
Protein:
1 g
Saturated Fat:
8 g
Sodium:
16 mg
Sugar:
0 g
Fat:
12 g
Unsaturated Fat:
0 g