728x90
my iParenting
quick clicks
recipes today articles
recipes today q&a
message boards
research baby names
prepare a birth plan
content channels
ip channel rss feeds
read birth stories
read parenting stories
recommended books
e-newsletters
safety recalls
ip diaries
ip store
mom of the month
dad of the month
editor's letter
letters to the editor
e-newsletters
Sign up to receive our free weekly e-newsletters

new terms of use
new privacy policy
award-winning products
The iParenting Media Awards program helps parents find the best products for their families.

Mousseline Sauce
by Ruth Brister


3 egg yolks
1/8 teaspoon salt
Dash of red pepper
2 tablespoons lemon juice
1/2 cup butter or margarine
1/4 cup whipping cream
directions
Beat egg yolks, salt, and red pepper in top of a double boiler: gradually add lemon juice, stirring constantly. Add about one third of butter to egg mixture and cook over hot, not boiling water, stirring constantly, until butter melts. Add another third of butter stirring constantly: as sauce thickens, stir in remaining butter. Cook until thickened.

Let cool until room temperature, if desired. Beat 1/4 cup whipping cream until soft peaks form. Fold whipping cream into sauce. Serve hot or cold. Makes about one cup of sauce.

suggestions
Great served over steamed broccoli, or other vegetable of your choice.