Mousseline sauce (2)

Melt at very low temperature butter in a saucepan.

Put in another saucepan the yolks, add the cold water and with a wire whisk beat together until very smooth and fluffy.

Place the saucepan in a Bain-Marie in a pan containing hot water, place it on low heat and continue to beat with the whisk together flush, little by little, the melted butter (the operation is very similar to the preparation of mayonnaise and butter should be added little by little as you flush the sauce takes consistency).

When the sauce is very consistent, always United over head with the whip, and always in a water bath, salt, cayenne pepper and a few drops of lemon and then slowly the cream.

This sauce is very difficult to prepare and it is important that the water of the water bath is kept at a constant temperature.

To accomplish this, simply remove the pan of double boiler from the heat for a few minutes.

Water must never reach the boiling point.

If the sauce were nonetheless separate beat another egg yolk with a tablespoon of cold water and add it to the sauce while continuing to whisk.

This sauce should be kept warm until serving: simply leave the bowl in a Bain-Marie, hot water, but away from the stove.