Mousseline Sauce

🧂 Ingredients

• 2 pcs egg yolks
• 2 tbsp white wine dry
• 200 gr clarified butter
• 1 tbsp lemon juice
• 100 ml whipped cream

Instructions

• 1 Whisk the egg yolks and white wine together over a bain-marie to make a sabayon.
  Whisk continually until the mixture doubles in size and into a pale-yellow
  colour.
• 2 Add the melted clarified butter to the egg mixture and whisk until all
  ingredients are well combined.
• 3 Season to taste with lemon juice, salt, pepper and a pinch of cayenne pepper.
• 4 Whip the cream to obtain soft peaks.
• 5 Fold the whipped cream gently into the Hollandaise sauce with the use of a
  rubber spatula. Adjust the seasoning and serve immediately.

Nutrition Info