Mousseline Sauce
Mousseline sauce is a variant of hollandaise sauce, to which whipped cream is added for a lighter and airier texture. This smooth and delicate sauce is ideal fo
Mousseline sauce is a variant of hollandaise sauce, to which whipped cream is added for a lighter and airier texture. This smooth and delicate sauce is ideal for accompanying eggs, asparagus, fish, or vegetables. Its tangy flavor and mousse-like texture make it a staple of French gastronomy. The preparation of this sauce requires some technique, as it is prone to separation. It should be prepared and served immediately.
Time
30 min. =
20 min. +
10 min.
Utensils
1 sauce pan2 bowls2 whisks
Ingredients for 4 parts
- 0.25 c. à c. sea salt
- 100 ml. cream
- 3 egg yolks
- 2 c. à s. lemon juice
- 0.25 c. à c. white pepper
- 200 g. clarified butter
Steps
- In a bowl, mix the egg yolks, lemon juice, salt, and white pepper.
- Place the bowl in a bain-marie and whisk vigorously until the mixture thickens and becomes frothy.
- Remove the bowl from the bain-marie and gradually incorporate the melted clarified butter, whisking constantly.
- In another bowl, whip the liquid cream into whipped cream.
- Gently fold the whipped cream into the hollandaise sauce.
- Serve immediately.