|
| |
Mousseline Sauce
| Recipe Submitted by: |
Franz Hanke |
|
| Categories: |
Sauces |
| Yield: |
6 cups |
| Ingredients |
Amount |
Method |
| Egg Yolks |
6 each |
Combine egg yolks and wine in a stainless
steel mixing bowl. Place over a double boiler
and whip vigorously to a soft peak. Be careful
not to overcook. Do not let bottom of bowl
touch water.
Remove eggs from heat. Slowly incorporate
butter while continuing to whip egg
mixture.
Add just a small stream at the beginning,
stopping to make sure butter incorporates
into eggs well. If butter is added
too quickly,
sauce may break.
Once all the butter is incorporated,
season
with lemon juice, cayenne, and salt
(if needed).
In a seperate clean, dry, stainless steel
bowl, whip cream to stiff peak. Fold into
egg mixture slowly. |
| White Wine |
1 oz. |
| Clarified Butter, warm |
20 ounces |
| Lemon Juice |
2 lemons |
| Cayenne Pepper |
to taste |
| Salt |
to taste |
| Heavy Cream |
1 cup |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
| Chef's Tips: |
|
|
| This sauce is a hollandaise variation and
cannot be held over heat for service. It
must be held at room temperature. Because
of this, all the product must be used within
one hour- do not hold any longer. |
|
