Best 2 Mousseline Sauce Recipes

ASPARAGUS WITH ORANGE MUSTARD SAUCE AND SAUCE MOUSSELINE

Steps:

• In a large pot, bring salted water to a boil. Cook asparagus until al dente (about 5 minutes, for regular asparagus and 3 minutes for pencil asparagus, from the time the water returns to a boil).
• Remove asparagus from the pot and refresh in ice water to stop the cooking process. Chill until needed.
• Serve with both cold Orange Mustard Sauce and hot Sauce Mousseline.
• In a medium saucepan, over medium heat, reduce the orange juice until only 1/2 cup remains. Transfer to a bowl and let cool, over a bowl of ice. Stir in mustard, salt, and pepper.
• Add whipped cream and stir until well blended. Keep refrigerated until ready to use.
• Yield: 1 1/2 cups
• In a heat resistant mixing bowl, combine the egg yolks, water, lemon juice, pepper, and salt. Whip over hot, not boiling, water until thick and creamy. Slowly whisk in the butter, a few drops at a time, until the mixture begins to emulsify. In a slow stream, whisk in the remaining butter until it is completely incorporated. Correct seasoning, to taste. Fold in the whipped cream and keep warm until needed.
• Yield: 1 1/2 cups
• Recipe courtesy Wolfgang Puck, "Modern French Cooking for the American Kitchen" Houghton Mifflin, 1981

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.