Excellent technique and presentation Chef,I also love your background and the whole look of your video.

@amouralail

3 жыл бұрын

Thank you so much🤗

Really enjoy your videos! You make cooking look effortless and I love the tips along the way. I need to make a broccoli mousseline over truffled pomme purée and will definitely start with your mousseline recipe. Your videos are as good if not better then my Master Class.

@amouralail

Жыл бұрын

Thank you so much on your compliments I feel really honored😊

Thanks! only saw this video while searching for Mousseline Sauce, I liked the video and subscribed. I love your tone, and the length of the video is perfect, making things easy and not overwhelming the audience with 20min videos is key. I'll try to make the sauce next weekend. Hope I can get the same outcome ;-)

@amouralail

Жыл бұрын

Thank you so much🙏 I’m sure it’s going to be great… enjoy😊

How do you use it?

love the color. looks tasty!

@amouralail

3 жыл бұрын

Those are organic free-range eggs that's why the color is so deep and rich, it's really delicious you have to try it👌

Merci beaucoup. Excellent, simple instructional video. And some bonus technique tips. Well done chef.

@amouralail

5 ай бұрын

Thank you so much🙏

Looks fabulous!

@amouralail

2 жыл бұрын

Thank you so much😊

Bravo bravo bravo

@amouralail

3 жыл бұрын

Thanks🤗

I just saw your channel. It was very nice.I want to see more variety sauce of recipes from you.

@amouralail

Жыл бұрын

Thank you so much😊

Basically Hollandaise sauce

Well done mate ! Tasty food and good rocknroll that s what we want !

@amouralail

3 жыл бұрын

That’s only what we need😎

Just found your channel, wonderful presentation! If you wanted to make a sorrel mousseline, how many sorrel leaves would you add to your recipe? I assume the sorrel would be boiled for several seconds until soft then put into an ice bath, pureed, then added to the finished mousseline?

@amouralail

2 жыл бұрын

Thank you for support😊, the amount of sorrel depends how much mousseline sauce are you gonna make and what are you aiming. Do you wanna just add the flavour? or you also want change the colour of the sauce? Like any leafy vegetables when you cook it, it will "disappear" in volume. For the test I will use hand full of sorrel and you can always adjust the amount of sorrel depends on the preferences if needed. You put water to boil, when is piping hot you put a pinch of coarse salt, then you put sorrel just for couple seconds until soft, after you put sorrel in ice bath. With all of that you will preserve the colour. Then you have to press that to a super fine sieve (tamis) to break and remove all of the fibres in sorrel in order to make sauce super smooth and clean texture, check my other video at 2min 26sec for that: kzread.info/dash/bejne/iWFpo8h8qZXOoqw.html&ab_channel=Amour%C3%A0l%E2%80%99ail Now you can add that to your mousseline sauce and mix it, you can adjust the amount of the sorrel depends on the preferences if needed. Please send me the picture of final result on instagram: instagram.com/amouralail/ Bon appétit👌

@cher128bx

2 жыл бұрын

@@amouralail Thank you so much for your quick reply. The use of a tamis for a silky consistency, I would never have thought about that. I will definitely use your suggestion. Much gratitude for your help.

@amouralail

2 жыл бұрын

@@cher128bx You’re very welcome, it was my pleasure😊

Je viens de voir la différence la crème fraîche

I missed an intro: what is mousseline sauce, how does it taste, for what meals is it used? That kind of information should be at the beginning, so you know whether to watch the vid or not. Mercie.

#odpoljadostola #farmtotable

Il y a pas de différence entre la sauce hollandaise et la sauce mousseline

@peterhall7439

Жыл бұрын

You are mistaken. Sauce mousseline has whipped cream, as shown.

Horrible music