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–+ servings
A plate of asparagus underneath mousseline sauce.

Mousseline Sauce

Mousseline sauce is amazing because it adds a rich, creamy flavor to any dish! Plus, the addition of whipped cream makes it lighter and fluffier than traditional hollandaise sauce, which makes it a great choice for any occasion. Try it with salmon, halibut, roasted or steamed veggies, steak, pork chops, or anything else you can think of!
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Prep Time 10 minutes
Cook Time 15 minutes
Course Condiment, Sauce
Cuisine French
Servings 8 people
Calories 168 kcal

Equipment

  • Hand mixer or stand mixer for making whipped cream (you can also whisk by hand)

Ingredients
  

  • ½ C heavy cream whipped to stiff peaks
  • 3 egg yolks
  • 2 tablespoon lemon juice
  • ½ C butter melted
  • ⅛ teaspoon salt
  • ⅛-¼ teaspoon cayenne pepper

Instructions
 

  • In a medium glass bowl, whip the heavy cream to stiff peaks. Be careful not to over-whip the cream or it will become too thick. Set aside.
  • Fill a medium sauce pan with about 2 inches of water. Set over medium heat and bring to a simmer (see photos above or video to check out what this looks like - it shouldn't be a hard boil).
  • Whisk together the egg yolks, lemon juice, salt, and cayenne pepper in a medium glass bowl.
  • Place the glass bowl over the saucepan with the simmering water. Whisk constantly. If you see your eggs start to clump at any point - remove from the heat IMMEDIATELY, and keep whisking. Then turn your heat down and keep going (but, the sauce might be bust at this point. The eggs CANNOT scramble).
  • Slowly add the butter in a drizzle, whisking as you go.
  • Once all the butter is added, continue whisking the sauce until it thickens, enough to coat the back of a spoon.
  • Take the bowl off the heat, and let it cool for 5 minutes.
  • Fold in the whipped cream gently, we don't want to lose that fluffy and airy texture.
  • Once the sauce is smooth, taste for seasoning, and adjust as necessary. Serve immediatly.

Video

Notes

If you're not quite ready to serve the mousseline yet, you can keep it set over the saucepan turned to very low heat to keep it warm. If it starts to thicken too much, add a tablespoon of water to loosen it up. 
 

Nutrition

Serving: 75gCalories: 168kcalCarbohydrates: 1gProtein: 1gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 96mgSodium: 134mgPotassium: 27mgFiber: 0.02gSugar: 1gVitamin A: 651IUVitamin C: 2mgCalcium: 19mgIron: 0.1mg
Keyword crème mousseline, mousseline sauce
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