Mousseline Sauce Recipe

A truly luscious sauce that is subtly flavored, rich and creamy. Try serving it as a dip for prepared artichokes or artichoke hearts, or with shellfish. 

Serves 4

Ingredients:

2 egg yolks

1 tablespoon lemon juice

6 tablespoons softened butter

6 tablespoons heavy cream

extra lemon juice (optional)

salt and ground black pepper

Method:

1. To make the sauce, whisk the yolks and lemon juice in a bowl over a pan of barely simmering water, or a double boiler, until very thick and fluffy. 
2. Whisk in the butter, nut only a very little at a time, until it is thoroughly absorbed and the sauce has the consistency of mayonnaise.
3. In a separate bowl, whisk the cream until it forms stiff peaks. Fold into the warm sauce and adjust the seasoning. You can add a little more lemon juice for extra sharpness.

Variations

For a lavish accompaniment to special fish dishes such as lobster or Dover sole, stir in 2-3 tablespoons caviar before serving as a Caviar Mousseline. 

Source: France, Christine. 2007. The Complete Guide to Make Sauces. Hermes House: London.