📝 About This Recipe
Known as the lighter, more sophisticated cousin of Hollandaise, Sauce Mousseline—or 'Sauce Chantilly'—is a cornerstone of classical French vegetable service. This dish celebrates the tender arrival of spring by pairing blanched, buttery asparagus with a sauce aerated by folded whipped cream, creating a cloud-like texture that melts on the tongue. It is an elegant, timeless starter that perfectly balances the earthy sweetness of the spears with a luxurious, citrus-kissed finish.
🥗 Ingredients
The Asparagus
- 2 pounds Fresh Asparagus (large, thick spears work best for this preparation)
- 2 tablespoons Sea Salt (for the blanching water)
- 1 tablespoon Unsalted Butter (melted, for finishing the spears)
The Hollandaise Base
- 3 large Egg Yolks (at room temperature)
- 3/4 cup Unsalted Butter (clarified or high-quality European style, melted and warm)
- 1 tablespoon Fresh Lemon Juice (strained of seeds)
- 1 tablespoon Cold Water (to help stabilize the emulsion)
- 1 pinch Cayenne Pepper (for a subtle warmth)
- 1/4 teaspoon Kosher Salt (to taste)
The Mousseline Finish
- 1/2 cup Heavy Cream (cold, for whipping)
- 1 tablespoon Fresh Chives (finely minced for garnish)
👨🍳 Instructions
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1
Prepare the asparagus by snapping off the woody ends. Using a vegetable peeler, gently peel the bottom 2-3 inches of each spear to ensure a perfectly tender bite.
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2
Bring a large pot of heavily salted water to a rolling boil. Prepare an ice bath in a large bowl nearby to shock the vegetables if you are serving them room temperature, or have a warm towel ready if serving hot.
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3
Boil the asparagus for 4-6 minutes, depending on thickness, until tender but still holding their shape (al dente). Drain and pat dry immediately.
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4
For the sauce, set up a bain-marie (double boiler) by placing a heat-proof glass bowl over a saucepan of simmering water. Ensure the bottom of the bowl does not touch the water.
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5
In the bowl, whisk together the 3 egg yolks and 1 tablespoon of cold water until the mixture becomes pale and slightly frothy.
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6
Continue whisking constantly over the steam. The yolks will thicken and increase in volume. When you can see the bottom of the bowl between strokes, the sabayon is ready.
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7
Remove the bowl from the heat. Begin drizzling in the warm melted butter very slowly, just a few drops at a time, whisking vigorously to create an emulsion.
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8
Once the sauce has thickened and all butter is incorporated, whisk in the lemon juice, salt, and cayenne pepper. Keep this Hollandaise in a warm (not hot) spot.
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9
In a separate chilled bowl, whip the heavy cream until it reaches stiff peaks. This is what transforms the Hollandaise into a Mousseline.
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10
Gently fold the whipped cream into the warm Hollandaise using a rubber spatula. Do this slowly to maintain the airy, mousse-like volume.
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11
Arrange the warm asparagus spears on a heated platter. Brush them lightly with the tablespoon of melted butter for a glossy finish.
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12
Generously spoon the Sauce Mousseline over the tips of the asparagus, sprinkle with minced chives, and serve immediately while the sauce is at its peak fluffiness.
💡 Chef's Tips
Always use the freshest asparagus possible; if the tips are soft or the scales are opening, they are past their prime. If your Hollandaise starts to break (separate), whisk in a teaspoon of boiling water to bring the emulsion back together. When folding the cream, use a 'cut and fold' motion rather than stirring to preserve the air bubbles. Do not let the sauce sit too long before serving, as the whipped cream will eventually deflate. For an extra touch of luxury, use white asparagus if available, which is a traditional French favorite for this recipe.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity white wine like a Sancerre or a dry Riesling to cut through the richness of the sauce. Serve as an elegant first course followed by a roasted chicken or poached salmon. Accompany with a few slices of toasted brioche to soak up the extra sauce. Garnish with a few edible flowers or a dusting of smoked paprika for a modern visual pop.