Sauce mousseline deutsch Sauce mousseline . 1 Sauce mousseline ist eine zur klassischen französischen Küche gehörige, durch Zugabe von Schlagsahne verfeinerte Variante der Holländischen Sauce. 2 Sauce Mousseline: Schalotten, Öl, Weißwein, Spargelwasser, Estragon, schwarze Pfefferkörner, Lorbeerblätter, Butter, Eigelb, Salz. 3 Spargel wird oft mit Sauce hollandaise serviert. Aber kennt ihr die „Sauce mousseline„? Noch eine „leichte“ französische Sauce! 4 Clarify the butter in a small saucepan. The butter should melt very slowly on a hotplate or a stove. Clarify the eggs. Place the egg yolks in a sauté pan. Season with salt and a pinch of Espelette pepper. Add 20ml of water per egg yolk. Vigorously beat the eggs, using a small whisk. 5 Sauce mousseline ist eine zur klassischen französischen Küche gehörige, durch Zugabe von Schlagsahne verfeinerte Variante der Holländischen Sauce. 6 Step 3. Meanwhile, to make the mousseline, separate the egg, and put the yolk in the bowl of a food processor fitted with a steel blade. Add the mustard, red-wine vinegar, and salt and freshly. 7 Put the egg yolks, salt, pepper and water in a stainless steel bowl. Whisk to mix and place over a pot of barely simmering water. Keep the whisk moving and cook the yolks until they become thick and pale in color, about 1 minute – the whisk should leave a trace in the mixture when it is ready. Remove from the heat. 8 Not even the name of the sauce is original. A good basic recipe for mousseline can be found in Teubner’s classic cookbook “Sauces”. To do this, bring a finely diced shallot, 1 stalk each of tarragon and parsley, 1/2 bay leaf and 5 white peppercorns to the boil in 2 tablespoons of white wine vinegar and 1/8 l of white wine and reduce everything to a quarter, pass through a sieve and allow. 9 30g butter. Pinch of salt and black pepper. 2 tbsp double cream, whisked to soft peaks. Quarter-fill a small saucepan with water, place it over a medium heat and bring the water to the boil. Reduce to a very low heat, so that steam, rather than bubbles, emanates from the water. Fill a bowl or small basin with the teaspoon of water, the lemon. mousseline wikipedia 10