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Sauce Mousseline

This mousseline sauce recipe has all the smooth, flavourful elements of hollandaise sauce, with the added benefit of a generous addition of rich whipped cream. It’s sometimes called sauce Chantilly, reminiscent the favourite dessert sauce, Chantilly cream, because of the airy cream component. Mousseline translates as muslin in French, so classic mousseline sauce needs to be served with other equally delicate textured foods, like fish.

Sauce Mousseline
This mousseline sauce recipe has all the smooth, flavourful elements of hollandaise sauce, with the added benefit of a generous addition of rich whipped cream.
Ingredients
  • 3 egg yolks, from large eggs
  • 225g unsalted butter, melted
  • 1½ teaspoons fresh lemon juice
  • salt, to taste
  • ½ cup whipped cream (measured after whipping)
Instructions
  1. In a small saucepan set over low heat, whisk 2 egg yolks into a 2 tablespoons of the melted butter. Continue whisking the butter into the egg mixture, 2 teaspoons at a time, until all the butter is thoroughly incorporated into the sauce. The sauce will be thick, smooth, and glossy.
  2. Whisk the lemon juice and salt into the sauce, and then continue stirring it for 1 minute. Remove the sauce from the heat, gently fold in the unsweetened whipped cream, and serve it immediately.
Notes
This mousseline sauce recipe makes 2⅓ cups, or 16 servings, of sauce.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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