Hollandaise &Mousseline Sauces
Hollandaise doesn’t have to be scary, you can make a super easy hollandaise sauce in a blender or mixer. It can then be adapted to make into a mousseline.
Ingredients
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200g unsalted butter (if using salted butter, skip the added salt)
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3 large egg yolks
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1 tablespoon lemon juice
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1/2 teaspoon salt, (see above)
Method
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Melt the butter gently in a pan.
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Whizz the eggs, lemon juice and salt in a blender/mixer until light in colour.
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Continue blending and drizzle in the melted butter slowly, it will thicken the eggs.
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Taste for salt and you’re good to go.
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To make Mousseline, gently stir into the hollandaise a small bowl (200g) lightly whipped cream.
Don't forget, these sauces will go beautifully with a whole range of seasonal vegetables, simply steamed and piled high letting everyone choose their faves and add sauces of their choice.