📝 About This Recipe
Often referred to as 'Sauce Chantilly,' Sauce Mousseline is the ethereal, lighter-than-air cousin of the classic Hollandaise. By folding softly whipped cream into a rich, buttery emulsion, you create a sauce that possesses a cloud-like texture and a sophisticated, delicate tang. It is the quintessential French accompaniment for spring vegetables and poached seafood, offering a luxurious mouthfeel that never feels overly heavy.
🥗 Ingredients
The Hollandaise Base
- 3 large Egg yolks (at room temperature)
- 1 cup Unsalted butter (clarified and kept warm)
- 1.5 tablespoons Lemon juice (freshly squeezed)
- 1 tablespoon Cold water (to stabilize the yolks)
- 1/4 teaspoon Kosher salt (or to taste)
- 1/8 teaspoon White pepper (finely ground)
- 1 pinch Cayenne pepper (optional, for a subtle back-heat)
The Mousseline Finish
- 1/2 cup Heavy cream (cold, minimum 36% milk fat)
- 1 teaspoon Fresh chives (minced, for garnish)
👨🍳 Instructions
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1
Prepare a bain-marie by bringing about two inches of water to a gentle simmer in a medium saucepan. Ensure the bottom of your heat-proof mixing bowl will not touch the water.
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2
In a separate small saucepan, melt the unsalted butter over low heat. If you prefer a cleaner flavor, skim the foam from the top to create clarified butter, then keep it warm but not boiling.
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3
In your heat-proof mixing 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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4
Place the bowl over the simmering water. Whisk vigorously and constantly in a figure-eight motion. You are looking for the yolks to thicken and double in volume; this should take about 3-5 minutes.
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5
Monitor the heat carefully. If the eggs look like they are beginning to scramble, remove the bowl from the heat immediately, whisking rapidly to cool them down, then return to the heat.
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6
Once the yolks are thick enough to see the bottom of the bowl between strokes, remove the bowl from the heat and place it on a damp kitchen towel to stabilize it.
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7
Slowly begin to drizzle in the warm butter, just a few drops at a time initially, whisking constantly to establish the emulsion.
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8
Once the emulsion is established, you can pour the butter in a thin, steady stream while continuing to whisk until all the butter is incorporated and the sauce is glossy.
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9
Whisk in the freshly squeezed lemon juice, salt, white pepper, and cayenne. Taste and adjust the seasoning if necessary. Keep this Hollandaise base in a warm (not hot) spot.
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10
In a separate chilled bowl, whip the cold heavy cream until it reaches soft peaks. You want it to hold its shape but still look silky, not stiff or buttery.
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11
Gently fold one-third of the whipped cream into the warm Hollandaise using a rubber spatula to lighten the base.
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12
Add the remaining whipped cream and fold with a very light hand until just combined. The goal is to retain as much air as possible for that signature 'mousseline' texture.
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13
Transfer the sauce to a warmed gravy boat or individual ramekins and garnish with a sprinkle of fresh chives if desired. Serve immediately.
💡 Chef's Tips
Temperature is key: the butter should be warm (about 130°F/55°C), as cold butter won't emulsify and hot butter will cook the eggs. If the sauce breaks (separates), whisk a teaspoon of boiling water into a fresh egg yolk in a clean bowl, then slowly whisk the broken sauce into it. Always use white pepper instead of black to maintain the pristine, creamy ivory color of the sauce. Do not whip the cream to stiff peaks; soft peaks integrate more smoothly and prevent the sauce from looking grainy. Serve this sauce immediately; because of the whipped cream, it does not hold its volume as long as a standard Hollandaise.
🍽️ Serving Suggestions
Serve over steamed white asparagus or tender green asparagus spears for a classic French springtime treat. Drape generously over poached Atlantic salmon or delicate sole fillets. Use as a luxurious topping for Eggs Royale (Eggs Benedict with smoked salmon). Pair with a crisp, dry white wine like a Sancerre or a Chablis to cut through the richness. Accompany with butter-poached lobster tails for an ultra-decadent seafood dinner.