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Mousseline
Sauce |
The flavor of marjoram is dominant. Serve over poached eggs, fish
or chicken.
1 cube butter, melted
3 - 4 tablespoons flour
2 - 3 egg yolks (optional)*
2 cups heavy cream
Juice of 1/4 lemon (approximately)
1/2 teaspoon dried marjoram
3 green onions, sliced fine
Salt
Melt butter, heat until foamy, add flour, cook briefly, then add
cream, and cook until thickened. Add marjoram, lemon juice, salt
to taste. Cook until thick or add more flour mixed with a little
water if it doesn’t look like it’s getting thick enough.
Remove from heat, let cool a little, add egg yolks one at a time
beating with each added yolk. Return to low heat and stirring constantly
bring to just below simmer. (steamy but not boiling, so as not to
scramble the eggs) Cook 3 - 4 minutes. (If the eggs overcook, do
not despair, use food processor or immersion blender)
Add green onions last.
*I don’t add egg yolks if I am making the sauce for poached
eggs. This makes about 2 1/2 cups of sauce.
-Kate
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