[simonj]

This light yet rich egg and butter sauce is great with asparagus, sprouting brocolli or any meaty white fish like ray, monkfish or plaice - or shell fish like razorfish, scallop or lobster.



I love using Hollandaise sauce, but hate the waste of egg whites. Mousseline sauce is traditionally made with cream, but the variation I use is the egg whites whipped to give a lighter sauce, better for this time of year. Its probably a healthier option as well.

The sauce - like Hollandaise - is technically tricky to make. Main thing is keep it moving and off the heat once the eggs get added to the butter.

100 gm butter - I reccomend Cuinneog
2 eggs, separated
pinch of cayenne pepper
Good squeeze of lemon juice

Optional Herbs - I use fennel and tarragon

Melt the butter in a bain marie
Separate the eggs, reserve the yolks
Whip the egg white until frothy - I whip in the herbs at this point to let them infuse

Now, remove the bowl of your bain marie from the heat
Add the egg yolks to the melted butter, keep it moving - dont let it set, add a good squeeze of lemon.
After the lemon is added the sauce changes colour from a deep egg yolk yellow to a lovely looking light yellow - essentially a hollondaise sauce
Add a good pinch of cayenne pepper and then add the mixture to the egg whites in the cold bowl, mix in to give a nice light texture.

The sauce is served over the food, let the food and a heated plate heat the sauce, it is very light and heats up quickly - dont risk leaving it on the heat unattended or it will set - this is not what you want. You can heat it up in the bain marie prior to serving, but it needs to be watched carefully.

[Her Outdoors]

Nice one

[sunnymount farm]

I'll give your mousseline sauce a go sometime!
sounds lovely and lighter than hollandaise