Hollandaise Sauce & Mousseline Sauce (liquid eggs)

HOLLANDAISE SAUCE & MOUSSELINE SAUCE (liquid eggs)

View dried egg formulation

Yield: 50 - 2 ounce servings

Ingredients

  • 5.5 oz. water
  • 12 oz. liquid egg yolk
  • 3 oz. lemon juice
  • 2 lb. melted butter
  • 0.3 oz. Kosher salt
  • 0.04 oz. black pepper
  • 3 lb. heavy cream

Total approximate weight: 6 lb., 5 oz.

Instructions

  1. Whisk together the water and dried egg yolk in a stainless steel bowl until well-combined.
  2. Whip heavy cream to a stiff peak.

Hollandaise Sauce: Place the egg and water mixture over a double boiler at approximately 180° F and whisk continuously the egg mixture until glossy, thick and smooth. Remove from the heat and slowly whisk in the butter. Do the same with the lemon juice and seasonings. Return to the heat and bring this mixture up to 135° F.

Mousseline Sauce: Fold the stiff whipped heavy cream using a whisk into the hollandaise with an over and under motion until completely incorporated. Reserve for service covered.

Servng Suggestions: Serve with rice pilaf and a blend of zucchini & summer squash.

Locate a U.S. supplier of REAL egg products


Desserts


Eggcyclopedia

Egg facts