Can you make mousseline sauce in advance?

Yes, you can make mousseline sauce in advance and store it in the refrigerator. It is important to keep the sauce well covered to prevent a skin from forming. However, it is not recommended to freeze mousseline sauce, as this can affect the texture of the sauce.

What is mousseline sauce often served with?

Mousseline sauce is often served with fish dishes, such as cod or salmon.

What's the difference between Hollandaise sauce and Mousseline sauce?

Although they are very closely related, mousseline sauce is different from Hollandaise sauce thanks to one magic ingredient: cream! You actually start this recipe by whisking a classic Hollandaise of egg yolks, lemon juice, and butter au bain-marie. Only at the very end do you fold in a generous spoonful of semi-whipped cream. This makes the sauce even airier, softer, and creamier.

Making Mousseline Sauce

Name: Making Mousseline Sauce
Cook time: 15 min
Total time: 15 min
Yield: 2P
Ingredients: 3 yolks; 125 g butter at room temperature; 2 tbsp water; Juice of 1 lemon; Pepper and salt; 1 good spoonful of half whipped cream

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15min

•

Easy

Making mousseline sauce yourself is known by many amateur cooks as a real challenge, but with my tips, you'll conjure up this queen of sauces in no time. With this simple recipe for mousseline sauce, we create a velvety smooth sauce that truly goes with everything. Whether you serve white asparagus or pour it over a beautiful piece of salmon; this mousseline sauce takes it to the next level.

Ingredients

What do you need?

Quantity: 2P

3 yolks
125 g butter at room temperature
2 tbsp water
Juice of 1 lemon
Pepper and salt
1 good spoonful of half whipped cream

Preparation method

How do you make this?

Place a large saucepan with water on the heat, bring it to a gentle boil. Place a glass bowl on top so that the bottom of the bowl just touches the water.

Add the yolks, water, pepper, salt, and lemon to the bowl and whisk together.

Let it simmer gently.

Whisk until you get a firm foam and no moisture is visible in the foam at the bottom.

Now add the butter piece by piece.

Once everything is whipped airy, taste and possibly season with pepper and salt.

Now you have a hollandaise sauce, whisk in the tablespoon of whipped cream and you have mousseline sauce.