Sauce: Mousseline (Chantilly)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: Not set

Ingredients

- 2 large pasteurized egg yolks
- 2 tbsp (29.5735 mL) cold water
- 2 cups (473.1765 mL) clarified butter available; not all is used
- 1 to 2 tbsp (14.7868 to 29.5735 mL) lemon juice, to taste
- 1/2 cup (118.2941 mL) heavy cream, measured before whipping
- Kosher salt and cayenne, to taste

Instructions

1. Melt clarified butter and keep at 130-140 F (55-60 C). Whisk yolks and water until tripled.
2. Over barely simmering water, whisk 1-3 minutes until doubled and ribboning. Remove; whisk twenty seconds.
3. Rest bowl on a damp cloth over the emptied pot. Whisk in warm butter steadily only until somewhat thick; do not force in the whole quantity. Add lemon juice to taste.
4. Whip cream to soft peaks; fold into sauce. Season; serve immediately.

Safety adaptation: Use pasteurized yolks; ribboning is not proof of a safe final cooking temperature. Do not use untreated raw yolks or hold at room temperature.
Measurement note: Calculated metric volumes use US customary cup and spoon definitions and are rounded; no density conversions or scaling.

Yield: 1 1/2 cups (354.8824 mL); source servings unspecified

Source: Adapted from Rouxbe Online Culinary School. Pasteurized-yolk safety adaptation follows FDA guidance.
https://pastryarts.rouxbe.com/recipes/4598-mousseline-sauce