Dill Mousseline Sauce
While on a cruise on the Carnival Elation last month, I ate the best Salmon Dill Mousseline ever! After some trial and error, I think I've got it!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- salt and pepper to taste
- 1 large egg yolk
- 1/4 cup butter melted
- 1 tablespoon lemon juice fresh squeezed
- 1/4 cup whipping cream
- 1/2 tablespoon fresh dill chopped
- Carbohydrate 1.85726219067839 g
- Cholesterol 176.17125 mg
- Fat 28.0474200000032 g
- Fiber 0.0639203134286754 g
- Protein 1.80579906264884 g
- Saturated Fat 17.1149884375002 g
- Serving Size 1 1 Serving (60g)
- Sodium 170.607328125538 mg
- Sugar 1.79334187724971 g
- Trans Fat 1.84345417187546 g
- Calories 260 calories
Whip heavy cream in a small bowl until soft peaks form and et aside. Combine egg yolk and fresh lemon juice in a blender or food processor. Process until well mixed, then while blending, slowly pour in hot melted butter and continue blending until thick. Transfer to a saucepan and fold in whipped cream. Stir in chopped fresh dill (more or less to taste) and season with salt and freshly ground pepper. Keep warm over simmering water or very low heat. Serve with poached salmon or other meaty fish.
