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My Easy Mousseline Sauce

Serves : 4 people
Preparation : 5 minutes
Cooking : 15 minutes

Ingredients

Instructions

  • Coarsely crush the white peppercorns in a mortar.
    Place them in a small saucepan with the vinegar.
  • Reduce over high heat, then turn off the heat when only a spoonful of liquid remains.
    Let cool.
  • Whisk the egg yolks and stir them into the cooled reduction.
  • Place this saucepan in a double boiler, inside a larger pot filled with hot water (but not boiling).
  • Cut the butter into small pieces and gradually stir them into the egg yolks, whisking the mixture constantly while keeping it over a low heat in a double boiler.
  • When the sauce reaches the consistency of mayonnaise, lightly whip the crème fraîche and stir it into the mousseline sauce.
    Serve immediately.

    • Notes

    • Take 2 whole eggs and separate the whites from the yolks.
    • Beat the whites until stiff.
    • Place the butter cut into pieces, the cream, the egg yolks, salt, pepper, and a teaspoon of vinegar into a small saucepan all at once.
    • Heat in a double boiler
    • When the sauce has the consistency of mayonnaise, gently fold in the beaten egg whites