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Total Time

Prep/Total Time: 30 min.


1 cup

This basic sauce from our home economists delightfully dresses up ordinary vegetables. We also offer a few variations for tasty twists.


  • 3 egg yolks
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 1/2 cup cold butter
  • 1/8 teaspoon salt
  • 1/8 teaspoon paprika
  • Dash pepper


  1. In a small heavy saucepan or double boiler, whisk the egg yolks, water and lemon juice. Cook and stir over low heat or simmering water until mixture bubbles around edges and reaches 160°, about 20 minutes.
  2. Cut cold butter into eight pieces; add to yolk mixture, one piece at a time, stirring after each addition until melted. Stir in the salt, paprika and pepper. Serve immediately.
Editor’s Note: Sauce Mousseline: Prepare as directed. Gently fold in 1/2 cup whipped cream. Yield: 1-1/3 cups. Ancho Chili Sauce: Prepare as directed, except decrease lemon juice to 1/2 teaspoon. Stir in 1/2 to 1 teaspoon ground ancho chili pepper and 1/4 teaspoon ground cumin. Yield: 1 cup.

Nutrition Facts

2 tablespoons: 124 calories, 13g fat (8g saturated fat), 110mg cholesterol, 155mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 1g protein.

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