Mousseline sauce

Course Sauce
Cuisine Frans
Servings 4 pax


  • 3 pcs Eidooier
  • 2 tblsp water
  • 45 g Boter in cubes
  • 2 tblsp Citroensap
  • 50 ml Room


  • Beat the egg yolks together with the water on a low heat to a smooth sauce. As soon as the egg yolks threaten to solidify, you take the pan off the fire. Stir the lumps of cold butter carefully under the sauce until they are completely melted. Season with pepper, salt and lemon juice. Beat the cream half and add to the sauce.
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