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.
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Shaun Mcewen
[email protected]This mousseline sauce is a winner! It's easy to make, pairs well with a variety of dishes, and always impresses my guests.
Subhan Jutt
[email protected]I find this sauce to be a bit too bland for my taste. I like to add a bit of Dijon mustard or horseradish to give it a little kick.
Suko Zwane
[email protected]This sauce is a delicious and versatile addition to any seafood dish. I've used it with salmon, cod, and halibut, and it's always a hit.
Only Yours
[email protected]I'm not a fan of the texture of this sauce. I prefer a more smooth and silky sauce.
Boluwatife Fajuyigbe
[email protected]This mousseline sauce is a great way to elevate a simple dish. I served it with grilled salmon and it was a hit! The sauce was rich and creamy, and it complemented the salmon perfectly.
Jannat Arain
[email protected]I tried making this sauce with a different type of white wine and it didn't turn out as well. I think the type of wine really makes a difference.
Dilshad Bhirejo
[email protected]This sauce is the perfect accompaniment to seafood. It's light and flavorful, and it doesn't overpower the delicate taste of the fish.
Shara Frederick
[email protected]I followed the recipe exactly, but my sauce didn't turn out as smooth as I expected. Maybe I didn't whisk it enough.
Waheed Sabir
[email protected]This mousseline sauce is a game-changer! It's so easy to make and adds a touch of elegance to any dish. I've already made it several times and it's always a crowd-pleaser.
Khalid Sefo
[email protected]Not sure what went wrong, but my sauce turned out lumpy. I think I may have overcooked it.
Suleman Alam
[email protected]This sauce is pure heaven! The combination of butter, eggs, and lemon juice creates a flavor that is both rich and refreshing. I can't wait to try it on other dishes.
Shakirah Qwabe
[email protected]I found the sauce to be a bit too thick for my taste. I would recommend adding a little more milk or cream to thin it out.
Shahzar Sheikh
[email protected]This recipe is a keeper! I love the versatility of the sauce - it goes well with fish, chicken, and even vegetables.
Muqtadir Mengal
[email protected]Meh, I've had better.
Shishir Basnet
[email protected]This sauce was a hit at my dinner party! Everyone raved about how light and airy it was. I'll definitely be making it again for my next special occasion.
Arif Chowdhury
[email protected]Not bad, but I think it could use a bit more seasoning. Next time, I'll add a touch of lemon zest and cayenne pepper.
Beth Morris
[email protected]I've tried many mousseline sauce recipes before, but this one takes the cake. The balance of flavors was spot-on, and it paired beautifully with the salmon I served it with.
Maduanusi Ikechukwu
[email protected]Great recipe! Easy to follow and the sauce turned out amazing. Will definitely make it again.
Nanak sahin
[email protected]This mousseline sauce was an absolute delight! The velvety texture and delicate flavor complemented the fish perfectly. I highly recommend trying it out for your next seafood dish.