Mousseline Sauce Recipe
Mousseline Sauce
Total time: 15 to 30 minutes
Difficulty: Easy
Chef's Note

 Mousseline sauce is hollandaise to which 50 g (2 oz.) heavy cream have been added.

It is a perfect accompaniment to poached fish, eggs Benedict, asparagus, etc.

- 2 egg yolks
- 200 g (8 oz) butter
- 1/2 tsp. white vinegar
- juice of 1 lemon
- salt, pepper
- 50 g (2 oz) whipping cream or 35%

Double boiler preparation

  1. In the upper part of a double boiler place the butter, egg yolks, vinegar and a pinch of salt;
  2. place over boiling water and stir constantly until thickened without letting the eggs curdle;
  3. finish with the lemon juice and a little pepper;
  4. blend in the cream.

In the blender

  1. Melt the butter in the microwave;
  2. combine the first 5 ingredients in the blender; process for a few seconds to form a sauce;
  3. with the blender running, add about 50 g (2 oz.) cream. If the sauce is too thick, add a little more cream.
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