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MOUSSELINE SAUCE Recipe | |
African Sauces | |
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Ingredients:
1/2 c. (1 stick) butter4 egg yolks 2 Tbsp. lemon juice 1/4 c. boiling water 1/4 tsp. salt 1/2 c. whipping cream
Directions:
Beat butter at high speed of mixer until light andfluffy. Add egg yolks, one at a time, beating well after each addition. Continue beating at high speed and very gradually add lemon juice, water and salt. (Mixture will thin out.) Transfer to a heavy saucepan and cook over low heat, stirring constantly, until thickened. Cool to room temperature. Whip cream until very stiff, fold into cooled Hollandaise Sauce. Use for Chicken Divan, asparagus, broccoli, artichokes, eggs or poached fish. Yields 2 cups. (Whipped Cream With Hollandaise)
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