Recipe: Mousseline Sauce

1 Melt your butter, remove the buttermilk rising to the surface (clarify) and keep warm.

2 In a small saucepan, reduce the vinegar so that about one tablespoon remains, plunge the "bottom" of your saucepan into cold water, then add your yolks and 2 tablespoons of cold water and stir well.

3 Over a double boiler at the threshold of boiling. whisk your mousseline sauce continuously by making figure-8 motions with your whisk. When it is sufficiently thick, remove it from the heat and slowly pour the butter to incorporate it and mount the mousseline sauce like a mayonnaise. Sprinkle a pinch of salt on top then the lemon which will dissolve it.

4 At the last moment add two tablespoons of whipped cream. Serve this mousseline sauce lukewarm to accompany fish and hot appetizers... a delight!