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instant mousseline sauce
At least half an hour before starting this recipe,
Place a stainless steel bowl, a whisk or the whisk attachments of an electric beater
In the refrigerator to cool.
Whip the heavy cream in the cool bowl.
Beat 4 egg yolks.
Slowly incorporate the egg yolks to the cream in a lifting motion.
Flavor with a drizzle of balsamic vinegar.
Sprinkle with chives.
Chill before serving.
- Freeze the egg whites for future use.
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BASICS
APPETIZERS AND STARTERS
MAIN COURSES
SWEET AND SMOOTH
A chic, yet simple sauce
to accompany asparagus or
fillets of white fish.
5 min 
very easy 
very easy
➢ 25 cl / 8.5 fl. oz heavy cream
➢ 4 yolks
➢ Drizzle of balsamic vinegar
➢ Chives