Mousseline Sauce is a traditional French recipe for a classic frothy sauce made from eggs mixed with sugar, sherry and single cream in a bain-marie (double boiler). The full recipe is presented here and I hope you enjoy this classic French version of: Mousseline Sauce.
Place all the ingredients in the top of a bain-marie (double boiler) over a pan of boiling water and whisk with a rotary whisk or an electric mixer until the mix becomes pale and frothy and acquires a thick, creamy, consistency.
Serve at once, over lightly-steamed or baked puddings, fruit, fruit-based desserts or rich plum puddings such as Christmas pudding.
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