#Garden Herb Mousseline Sauce recipe | Explore Tumblr Posts and Blogs

askwhatsforlunch · 1 year

Text

Garden Herb Mousseline Sauce

This Garden Herb Mousseline Sauce, light as air and fragrant with chives and parsley, will beautifully coat your cold fish or poached eggs, like a delightfully decadent cloud! Happy Sunday!

Ingredients (makes about 1 ¾ cup):

half a large lemon

2 large egg yolks

1 ½ heaped teaspoons Dijon Mustard

2 tablespoons cold unsalted butter, cut into small chunks

a small bunch Garden Chives

1 or 2 fluffy sprigs Garden Parsley

½ cup very cold double cream

½ teaspoon freshly cracked black pepper

Thoroughly squeeze the juice of the lemon.

Fit a small bowl over simmering water, and whisk mustard, egg yolks and lemon juice to blend. Without stopping whisking, gradually add butter chunks to the yolk mixture, one at a time. Whisk until butter is fully incorporated and Hollandaise is smooth, shiny and slightly thickened. Remove from the heat.

Finely chop Garden Chives and Parsley, and stir into the Hollandaise sauce; set aside.

Pour cold double cream in a medium bowl, and beat with an electric beater, gradually increasing speed, until soft peaks just form. Add black pepper, and continue beating on high speed, until just stiff.

Gently fold pepper whipped cream into the Herb Hollandaise. until no white streak remains.

Serve Garden Herb Mousseline Sauce, garnished with Garden Chives and Parsley if you wish, immediately with cold fish or poached eggs.

11 notes · View notes

askwhatsforlunch · 1 year

Text

Poached Egg, Mousseline and Asparagus

This Poached Egg, Mousseline and Asparagus is exactly what a Spring Sunday morning should taste like! It does take a little effort --but only just a little!-- and is entirely worth it! Double the recipe should you have company; it shall impress them, too! Happy Sunday!

Ingredients (serves 1):

1 large egg

1 tablespoon apple cider vinegar

1 teaspoon coarse sea salt

1 litre/1 quart water

1 teaspoon coarse sea salt

3 fresh green asparagus

1/3 cup Garden Herb Mousseline Sauce

Parmesan Cheese

In a medium saucepan, filled to about three-quarters, bring water to a boil. Stir in apple cider vinegar and coarse sea salt. Break egg into a cup or a glass. Using a whisk, stir the water to create a small whirlwind and drop the egg in the middle of it. Let it cook, 2 ½ minutes. Then, with a slotted spoon, gently transfer poached egg into a medium bowl filled with ice water and ice cubes.

In a large saucepan, bring water to the boil over medium-high heat. Once boiling, stir in coarse sea salt until dissolved.

Trim the ends of the asparagus, and add to the boiling water. Cook, 7 to 10 minutes, until tender, then lift off the saucepan with a slotted spoon and transfer to a plate. Set aside.

Cut asparagus into bits. Arrange a few of them at the bottom of serving plate, saving spears for garnish.

Reheat poached egg in salted boiling water, for 2 minutes. Then remove from the water using a slotted spoon, drain and spoon into serving plate. Cover poached egg generously with Garden Herb Mousseline Sauce, and arrange remaining asparagus bits and spears all around. Shave a little Parmesan on top.

Serve Poached Egg, Mousseline and Asparagus immediately, with toasted Bread.

0 notes