(turned into Mousseline if you like)
(serves about six, 1 1/4 cups)
2 egg yolks
2 tbsps boiling water
1 cup butter (two sticks), melted and hot
2 tbsps lemon juice
sea salt to taste
Put the egg yolks in the blender of food processor and blend at low speed just to mix. Then, keeping the blender going, add the boiling water and then the butter, VERY slowly! Just a thin stream. Add the lemon juice and salt, keeping the machine going all the time. Voila.
Now, if you want to turn this already perfect sauce into the more festive mousseline, fold in gently about 1/2 cup whipped double cream RIGHT before serving. Don’t add it ahead of time or the sauce will get runny.
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Preparation time: 10–15 minutes
Cooking Time: 25–30 minutes
Level of Difficulty: Very Easy
Occasion: Dinner Party or Sunday Lunch
Approx 1 Kilo of Salmon Fillet in one piece if possible — (Enough to
feed 4 generously or 6 if you’re having a starter)
3 Medium to large carrots
1 Large fennel bulb
1 Medium Onion
1 Large Red Pepper
2 Large Celery Stalks
200g Green Vegetables (Green Beans, Asparagus etc.)
3 Tbsp Chopped Flat Leaf Parsley
1 1/2 Tbsp Chopped Dill
1 1/2 Tbsp Chopped Chervil (Not absolutely necessary)
Grated Rind of 1 Lemon
Juice of 1 Lemon
400 ml Creme Fraiche
150 ml White Wine (Chardonnay, Viognier, Sauvignion Blanc)
Preheat your oven to 200C (Medium hot oven). Put the vegetables through a food processor with a shredding/julienne blade. Transfer the grated vegetables to a mixing bowl. Add the grated lemon rind. In a separate mixing bowl, add the Creme Fraiche, lemon juice, white wine, chopped herbs and mix well. Season this with generous amounts of pepper and some salt. Pour the liquid mixture over the vegetables and mix thoroughly. When you’re done, you should have a very wet mix of vegetables sitting in but not covered by liquid.
Partially strain and arrange 3/4 of the vegetable mixture evenly…
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