Sauce Mousseline

Ingredients for Sauce Mousseline

Instructions for Sauce Mousseline

To prepare the Sauce Mousseline recipe, please follow these instructions:

The butter is melted.

Egg yolks whipped with lemon juice over a water bath until it becomes thick and creamy. The butter is whisked in a little at a time. The sauce tasted with salt and pepper.

Piskefløden whipped into whipped cream which turned into sauce just before serving.

Mousseline sauce fit nicely for delicate fish dishes, souffleer, as well as for fresh asparagus.