Mousseline Sauce

The flavor of marjoram is dominant. Serve over poached eggs, fish or chicken. 8-10 servings. Can be halved.

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 - 1 teaspoon dried marjoram

3 green onions, sliced fine


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.