Mousseline sauce
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40 rates
Preparation : 10 min
Cooking : 7 min
Total time : 17 min Rest : 0 min
1 bowl
2 tbsp lemon juice
1 pinch salt
1 pinch pepper
210 g soft butter
50 ml water
3 egg yolks
2 egg whites
Associated products
Tips
If the sauce is too runny, continue cooking for 1-2 minutes. The cooking time may vary depending on the temperature of the ingredients. To rectify a sauce, add a splash of water and mix again (without heating) for 1 minute/speed 7.
RECIPE STEPS
1
Break the eggs and separate the yolks from the whites.
- 3 egg yolks
- 2 egg whites
2
Put the ingredients into the metal bowl and season with salt and pepper. Remove the cap and run the program.
- 2 tbsp lemon juice
- 1 pinch salt
- 1 pinch pepper
- 50 ml water
- 3 egg yolks
Expert
08:00 / 7 / 73°C
3
The yolks should have a creamy consistency: if necessary, rerun the program.
Expert
01:30 / 7 / 73°C
4
Run the program.
Gradually add the butter through the opening while the program is running.
- 210 g soft butter
Expert
02:00 / 7 / 73°C
5
Allow to cool.
Set aside.
6
In the spotlessly clean and dry metal bowl, fit the whisk. Add 2 egg whites with a pinch of salt.
Remove the cover and run the program.
- 1 pinch salt
- 2 egg whites
Beaten egg whites
05:00 / 5 / __°C
7
Delicately add the egg whites to the cooled hollandaise sauce.
© photos Sandra Mahut © 2014 Hachette Livre (Marabout)
