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Mousseline Sauce
Ruth Brister
Ingredients
3 egg yolks
1/8 teaspoon salt
Dash of red pepper
2 tablespoons lemon juice
1/2 cup butter or margarine
1/4 cup whipping cream
Directions
Beat egg yolks, salt, and red pepper in top of a double boiler: gradually add lemon juice, stirring constantly. Add about one third of butter to egg mixture and cook over hot, not boiling water, stirring constantly, until butter melts. Add another third of butter stirring constantly: as sauce thickens, stir in remaining butter. Cook until thickened.
Let cool until room temperature, if desired. Beat 1/4 cup whipping cream until soft peaks form. Fold whipping cream into sauce. Serve hot or cold. Makes about one cup of sauce.
Suggestions
Great served over steamed broccoli, or other vegetable of your choice.