Mousseline Sauce
From
Ben Collver@1:124/5016 to
All on Tuesday, February 20, 2024 10:38:24
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sauce Mousseline Sabayon (Mousseline Sauce)
Categories: French, Sauces
Yield: 1 Batch
3 Egg yolks
1/2 c Whipping cream
1/4 c Concentrated fish liquor
3/4 c Butter; softened; divided
-into 10 pieces
Salt and pepper
4 c Enameled saucepan
1 Wire whip; (whisk?)
Beat the egg yolks, cream, and fish liquor over low heat until they
gradually thicken into a light cream that coats the wires of the whip
(165°F/ 73°C). Do not overheat or the egg yolks will scramble.
Off heat, beat in the butter a piece at a time, beating until each is
almost absorbed before adding another. The sauce will thicken like a
hollandaise.
Taste carefully for seasoning, and add drops of lemon juice if you
feel they are needed. Keep sauce over tepid-not hot-water, and when
the soufflé is done, pour the sauce into a warm sauceboat to
accompany the soufflé.
Recipe by Julia Child
Recipe FROM: <Mastering the art of French Cooking by Julia Child, New
York, Alfred A. Knopf, 2011
MMMMM
--- SBBSecho 3.20-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
