📝 About This Recipe
Often referred to as 'Sauce Chantilly,' Sauce Mousseline is the ethereal, sophisticated cousin of the classic Hollandaise. By folding cloud-like whipped cream into a rich, buttery emulsion, this sauce achieves a lightness and elegance that defines haute cuisine. It is the quintessential accompaniment for delicate spring vegetables and poached seafood, offering a silken texture and a bright, lemony finish.
🥗 Ingredients
The Reduction Base
- 2 tablespoons White wine vinegar (high quality)
- 1 tablespoon Cold water
- 4-5 whole White peppercorns (crushed)
The Emulsion
- 3 large Egg yolks (at room temperature)
- 1 cup Unsalted butter (clarified and kept warm (approx. 110°F))
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Kosher salt (or to taste)
- 1 pinch Cayenne pepper (for a subtle heat)
The Mousseline Finish
- 1/2 cup Heavy cream (very cold)
- 1 teaspoon Fresh chives (finely minced for garnish)
👨🍳 Instructions
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1
In a small saucepan over medium heat, combine the white wine vinegar, water, and crushed white peppercorns. Reduce the liquid until only about 1 tablespoon remains.
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2
Strain the reduction through a fine-mesh sieve into a stainless steel or glass bowl to remove the peppercorns, then let it cool slightly.
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3
Prepare a bain-marie (water bath) by bringing an inch of water to a gentle simmer in a pot. Ensure the bottom of your mixing bowl will not touch the water.
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4
Add the 3 egg yolks to the bowl with the reduction. Whisk vigorously until the yolks are pale, frothy, and have doubled in volume.
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5
Place the bowl over the simmering water. Continue whisking constantly in a figure-eight motion for 3-5 minutes until the yolks thicken enough to see the bottom of the bowl between strokes.
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6
Remove the bowl from the heat occasionally to prevent the eggs from scrambling; the mixture should be warm and thickened, but smooth.
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7
Slowly, drop by drop, begin whisking in the warm clarified butter. Once the emulsion starts to take hold, you can pour the butter in a very thin, steady stream.
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8
Once all the butter is incorporated and the sauce is thick and glossy, whisk in the fresh lemon juice, salt, and cayenne pepper.
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9
In a separate chilled bowl, whip the heavy cream until it reaches stiff peaks. Be careful not to over-whip into butter.
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10
Gently fold one-third of the whipped cream into the warm Hollandaise base using a rubber spatula to lighten the mixture.
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11
Fold in the remaining whipped cream with a very light hand, maintaining as much air and volume as possible until just combined.
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12
Taste and adjust seasoning with an extra squeeze of lemon or salt if necessary. Serve immediately while the sauce is airy and warm.
💡 Chef's Tips
Always use room temperature yolks to ensure a stable emulsion. If the sauce begins to look curdled or 'broken' while adding butter, whisk in a teaspoon of warm water to bring it back together. Keep the clarified butter warm but not hot; if it's too hot, it will cook the eggs and ruin the texture. Do not fold the cream in until you are ready to serve, as the air bubbles will eventually deflate. For a modern twist, add a teaspoon of finely grated orange zest for a citrusy depth.
🍽️ Serving Suggestions
Drizzle generously over steamed white asparagus or tender green beans. Serve alongside poached salmon or sea bass for a luxurious seafood pairing. Use as a sophisticated topping for Eggs Benedict during a celebratory brunch. Pairs beautifully with a crisp, chilled glass of Sauvignon Blanc or Champagne. Accompany with butter-poached lobster tails for the ultimate indulgence.