Mousseline Sauce

Recipes Ingredients:

12 oz. butter
1/2 cup tarragon vinegar
Juice of
1 lemon
peppercorns, crushed, to taste
3 Egg yolks
2 oz. heavy cream

Recipe Instructions:

Clarify butter; serve warm. Heat vinegar, lemon Juice and peppercorns in saucepan; reduce. Transfer to steel bowl; let cool. Add Egg yolks; beat well. Place over hot-water bath; beat until thick and creamy. Remove from heat. Slowly beat in clarified butter. Lightly whip cream; fold into sauce.