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MOUSSELINE SAUCE (Whipped Cream With Hollandaise) Hollandaise Sauce: 1/2 c. (1 stick) butter 4 egg yolks 2 Tbsp. lemon juice 1/4 c. boiling water 1/4 tsp. salt 1/2 c. whipping cream Beat butter at high speed of mixer until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Continue beating at high speed and very gradually add lemon juice, water and salt. (Mixture will thin out.) Transfer to a heavy saucepan and cook over low heat, stirring constantly, until thickened. Cool to room temperature. Whip cream until very stiff, fold into cooled Hollandaise Sauce. Use for Chicken Divan, asparagus, broccoli, artichokes, eggs or poached fish. Yields 2 cups. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |