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Sauce Mousseline (Sauce Mousseline). French cuisine


  • 3 tbsp. vinegar
  • 1/2 tsp. black pepper
  • 3 yolks
  • 125 g. butter
  • 125 ml cream
  • 1/2 tsp. lemon juice
  • Black pepper
  • Salt

Preparation and serving:
Mix the vinegar and the pepper, bring them to the boil and leave boiling until the liquid reduces to it’s half. Melt the butter in water bath. Remove the vinegar from the heat and start adding slowly the yolks, stirring all the time. Bring it back to the lowest possible heat and continue stirring until the sauce gets consistence of a cream. Then add slowly the butter stirring. Remove from the heat and add the lemon juice and the cream. Flavor with salt and pepper.
Serve hot, usually with asparaguses, but also for boiled eggs and vegetables.


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