MOUSSELINE SAUCE
Steps:
- Put the vinegar and freshly ground pepper into a small saucepan. Evaporate over a moderate heat until only 1 tablespoon of liquid remains. Meanwhile, thin the egg yolks with 1 tablespoon cold water. Cut the butter into small pieces and melt in a saucepan. Remove the reduced vinegar from the heat and pour onto the egg yolks, whisking well. Pour into a small basin and place over a saucepan of hot water, continuing to beat with a wire whisk until the eggs have a creamy appearance. Then gently pour in the melted butter, whisking all the time over the heat. When the sauce is thickened, remove from the heat, add the lemon juice then fold in the lightly whipped cream. Season to taste and serve immediately.
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