📝 About This Recipe
A pinnacle of classical French saucier craft, Sauce Chantilly is essentially a luxurious Mousseline-style mayonnaise lightened with clouds of stiffly whipped cream. This elegant condiment dates back to the golden age of French gastronomy, offering a delicate, airy texture and a sophisticated tang from lemon and mustard. It is the definitive accompaniment for chilled asparagus, poached salmon, or delicate seafood terrines, transforming simple ingredients into a gourmet experience.
🥗 Ingredients
The Emulsion Base
- 2 large Egg yolks (at room temperature)
- 1 teaspoon Dijon mustard (smooth, high-quality French style)
- 1/2 teaspoon Fine sea salt
- 1/4 teaspoon White pepper (finely ground to maintain the white color)
- 1 tablespoon Fresh lemon juice (strained of pulp and seeds)
- 1 teaspoon White wine vinegar (for a bright, acidic finish)
- 1 cup Neutral oil (grapeseed or sunflower oil works best)
The Chantilly Element
- 1/2 cup Heavy whipping cream (very cold, at least 36% milk fat)
Aromatics & Finishing
- 1 tablespoon Fresh chives (very finely minced)
- 1 pinch Cayenne pepper (optional, for a subtle heat)
👨🍳 Instructions
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1
Begin by stabilizing your workspace. Place a damp kitchen towel in a ring shape on your counter and set a medium stainless steel or glass mixing bowl inside it; this prevents the bowl from slipping while you whisk.
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2
Add the 2 room-temperature egg yolks, Dijon mustard, sea salt, and white pepper to the bowl. Whisk vigorously for about 1 minute until the yolks become slightly pale and thick.
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3
Whisk in half of the lemon juice. The acid helps break down the protein in the yolks, allowing them to better encapsulate the oil droplets.
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4
The Emulsion: Begin adding the oil literally drop by drop. Use a balloon whisk and beat constantly. Do not rush this stage; the first 1/4 cup of oil is the most critical for a stable emulsion.
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5
Once the mixture begins to thicken into a heavy paste, you can start adding the oil in a very thin, steady stream while continuing to whisk rapidly.
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6
Halfway through the oil, whisk in the white wine vinegar and the remaining lemon juice. This will thin the sauce slightly and brighten the color.
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7
Continue adding the remaining oil until the mayonnaise is thick enough to hold its shape on the whisk. Taste and adjust seasoning with a tiny bit more salt if necessary.
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8
In a separate, chilled bowl, pour in the cold heavy cream. Using a clean whisk or hand mixer, beat the cream until it reaches stiff peaks. It should be firm but not grainy.
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9
Gently fold one-third of the whipped cream into the mayonnaise base using a rubber spatula. This lightens the base so the rest of the cream doesn't deflate.
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10
Carefully fold in the remaining whipped cream and the finely minced chives using a slow 'over-and-under' motion until the sauce is uniform and cloud-like.
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11
Transfer the Chantilly Sauce to a chilled serving bowl. Cover with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to marry and the texture to set.
💡 Chef's Tips
Always use room temperature yolks but very cold cream; the temperature difference is key to the separate textures. If the emulsion breaks (looks curdled), start with a fresh yolk in a new bowl and slowly whisk the broken mixture into it. Use white pepper instead of black pepper to ensure the sauce remains a pristine, ivory color. Do not over-fold the cream; you want to maintain as much air as possible for that signature 'mousse' feel. For a citrus twist, add a teaspoon of finely grated lemon zest along with the chives.
🍽️ Serving Suggestions
Serve alongside chilled, blanched jumbo asparagus spears for a classic French appetizer. Dollop generously over cold poached salmon fillets or trout. Use as a dip for chilled shrimp cocktail or steamed artichoke leaves. Pair with a crisp, dry white wine like a Sancerre or Chablis to cut through the richness. Accompany with thin slices of buttered pumpernickel or toasted brioche.