Mousseline Sauce
A silky, rich mousseline sauce with butter, egg yolks, and lemon, perfect for vegetables or eggs benedict, offering a delicate, creamy flavor profile.
Ingredients
Instructions
- Cream half the butter and beat in egg yolks one at a time.
- Add cream, salt, and cayenne pepper; mix well.
- Cook in a double boiler until thickened, stirring constantly.
- Add lemon juice and remove from heat.
- Add remaining butter, cut into bits, and stir until melted and smooth.
- Serve with asparagus, broccoli, or cauliflower. Also good over eggs benedict.
Nutrition & Diet Analysis (per serving)
511
kcal
26% DV
Protein
Fat
Carbs
Diet fit
Keto-friendly
High-fiber
Contains
Milk
Egg
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).