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Title: Sauce Mousseline Sabayon (Mousseline Sauce)
Categories: French, Sauces
Yield: 1 Batch

3 Egg yolks
1/2 c Whipping cream
1/4 c Concentrated fish liquor
3/4 c Butter; softened; divided
-into 10 pieces
Salt and pepper
4 c Enameled saucepan
1 Wire whip; (whisk?)

Beat the egg yolks, cream, and fish liquor over low heat until they
gradually thicken into a light cream that coats the wires of the whip
(165°F/ 73°C). Do not overheat or the egg yolks will scramble.

Off heat, beat in the butter a piece at a time, beating until each is
almost absorbed before adding another. The sauce will thicken like a
hollandaise.

Taste carefully for seasoning, and add drops of lemon juice if you
feel they are needed. Keep sauce over tepid-not hot-water, and when
the soufflé is done, pour the sauce into a warm sauceboat to
accompany the soufflé.

Recipe by Julia Child

Recipe FROM: <Mastering the art of French Cooking by Julia Child, New
York, Alfred A. Knopf, 2011

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