Perfect Cold Mousseline Sauce for Asparagus and Seasonal Vegetables
The cold mousseline sauce is a classic of French cuisine, perfect for accompanying asparagus and other seasonal vegetables. Made with clarified butter, egg yolks, heavy cream, and enhanced with a touch of lemon, this creamy sauce adds a tangy richness to your dishes. Perfect for spring or summer meals, it not only complements asparagus but also carrots, green beans, or any vegetable of your choice. Easy to prepare in just 15 minutes, it’s an excellent option for outdoor lunches or festive meals. You can also customize it by adding fresh herbs for a personal touch. Learn how to make this essential mousseline sauce and impress your guests with this delicious flavor combination.
- Preparation time: 15 minutes
- Cooking time: 20 mn
- Servings: for 4 people
- Difficulty: Medium
Ingredients
- - 150 g of clarified butter
- - 3 fresh egg yolks
- - 50 ml of very cold heavy cream
- - the juice of half a fresh lemon
- - salt and pepper to taste
Preparation
1) To start, clarify the butter by melting it very gently in a small saucepan without stirring. When the foam appears on the surface, gently remove it with a spoon. Pour the melted butter into a bowl and keep warm.
2) In another bowl, whisk together the egg yolks and lemon juice.
3) While continuing to whisk, gradually add the warm clarified butter. Season with salt and pepper.
4) In a separate bowl, whip the heavy cream until it is firm.
5) Just before serving, gently fold the whipped cream into the previous mixture, being careful to maintain a light and airy texture.
