Mousseline sauce is an elegant, fluffy, and light version of the classic Hollandaise sauce. The fluffiness and lightness of a mousseline sauce is a result of a generous amount of whipped cream that is carefully folded into the Hollandaise.
Dishes to serve with mousseline sauce
Generally, it is served with delicate fish or seafood, but fine meat and poultry can be served as key ingredients with this sauce. Eggs also pair very well with this light textured mousseline sauce, think of Eggs Bénédict. Last but not least, asparagus are lifted to the next level when served with this delicious sauce.
Always make this sauce just before serving for best flavours and texture.
Related: How to make clarified butter
For the Hollandaise sauce
For the Mousseline sauce
- 100 ml whipped cream
Make the hollandaise sauce
- Whisk the egg yolks and white wine together over a bain-marie to make a sabayon. Whisk continually until the mixture doubles in size and into a pale-yellow colour.
- Add the melted clarified butter to the egg mixture and whisk until all ingredients are well combined.
- Season to taste with lemon juice, salt, pepper and a pinch of cayenne pepper.
Make the Mousseline sauce
- Whip the cream to obtain soft peaks.
- Fold the whipped cream gently into the Hollandaise sauce with the use of a rubber spatula. Adjust the seasoning and serve immediately.