I-sauce ye-mousseline iyinhlangano evumayo, elula, elula futhi ecebile kakhulu ye-Hollicandaise sauce yesi-classic. Noma kunjalo, i-classic inokusiza ngokukhululekile ukhilimu ohlutshiwe ngokucophelela kufakwe kuwo, okwenza kube kuhle kakhulu.
I-mousseline ibizwa nangokuthi i-sauce i-Chantilly, ikhumbule i-dessert sauce eyintandokazi, i-Chantilly Cream, ngenxa yenkampani ye-creamy cream. Kodwa lezi ezimbili akufanele neze zidideke futhi azihambisani nomunye nomunye. I-mousseline iwukudla okunamnandi, i-Chantilly, emnandi. Ngakho-ke, mhlawumbe kungcono ukudlula incazelo yesibili.
I-Mousseline ihumusha njenge- muslin ngesiFulentshi, futhi njengoba lokhu kuchaza futhi indwangu encane, elula, ehlanganisa kahle ukuthungwa okudingekayo. Njengoba i-sauce yama-mousseline yakudala ilula futhi i-airy, kudingeka ucabange ngokucophelela ngalokho okumele usebenze khona nge-sauce; ngeke likwazi ukubamba iqinile, noma i-flavour ezinzima noma izakhi. I-mousseline idinga ukukhonzwa nezinye ukudla okunomsoco okufakwe ngokulinganayo, njengezinhlanzi namaqanda.
Amaqanda asetshenziselwa ukwenza le sauce kumele ibe yintsha futhi kungenzeka futhi lapho kungenzeka khona usebenzise uhla lwamahhala, okungcono okuphilayo. Azipheki isikhathi eside ku iresiphi, ngakho-ke ukuhlanza kubaluleke kakhulu.
Okuzokwenza
- Amaqanda amaqanda ama-3, avela emaqanda amasha, amahhala amakhulu-free
- I-1/2 pound ibhotela elingenalutho, lincipha
- 1 1/2 amathisipuni juice fresh lemon
- Usawoti, ukunambitha
- 1/2 ikomishi ekhishwe ngekhanda (kulinganiswa ngemva kokushaywa)
Indlela Yokwenza
Beka izikhupha ezimbili zamaqanda nezipuni ezimbili zebhotela elicibilikile epanini elincane. Ukusebenzisa i-whisk encane, shahla ndawonye ndawonye ngokushisa okuphansi kakhulu, ungasheshi le nqubo noma amaqanda ayokwenyuka.
Qhubeka uphonsa ibhotela kule ingxube yeqanda, amathisipuni amabili ngesikhathi, kuze kube yilapho lonke ibhotela lihlanganiswa kahle emsizeni ngesikhathi, i-sauce iyoba yinyene, ibushelelezi futhi iluhlaza.
Ungasheshi le nqubo, ayikwazi ukuyenza masinyane, isihluthulelo sempumelelo siphuthuma kancane kancane futhi ungalingeki ukuphakamisa ukushisa.
Hlanganisa ijusi lemon kanye nosawoti emgqeni we- hollandaise oyiphumela , bese uqhubeka uvuselela umzuzu owodwa ukupheka umsizi.
Hlanganisa ukhilimu ukukhanya, izintaba ezithambile ngesandla noma usebenzisa i-mixer kagesi ukuqinisekisa ukuthi awufaki ngaphezulu.
Susa u-sauce ekushiseni, bese usebenzisa isipuni se-metal, phinda ngokucophelela (hhayi ukugqugquzela noma ukushaya) ku-cream okwesibhakabhaka esingenasiphundu. Ukukhanyisa ukuthinta kwakho lapha, ukukhanya kwe-sauce okuphelile kuyoba.
Khonza ngokushesha. Uma udinga ukugcina i-sauce, ayibambe isikhathi eside kodwa ingcono kakhulu isethwe phezu kwesitsha samanzi ashisayo nge-flick ngezikhathi ezithile ze-whisk ukuze igcine ibambe ukuma, kodwa imizuzu eyishumi nesishiyagalolunye yisikhathi esiphezulu.
Le recipe ye-mousseline sauce yenza amakherubi angu-1/3, noma ama-servings angu-16, we-sauce.
| Izinkombandlela Zokudla (ngokukhonza ngamunye) | |
|---|---|
| Ama-calories | 122 |
| Inani lamafutha | 13 g |
| I-Fat egcwele | 8 g |
| I-Fat Unsaturated | 4 g |
| I-cholesterol | 70 mg |
| I-sodium | 37 mg |
| Ama-carbohydrate | 1 g |
| I-Fiber Dietary | 0 g |
| Amaphrotheni | 2 g |