Subj : Mousseline Sauce
To   : All
From : Ben Collver
Date : Tue Feb 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
 
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