The classic french mousseline sauce is a moderation of Hollandaise, one of the five mother sauces. The mousseline includes a generout helping of whipped cream to make a wonderful flavour. Use this sauce to enhance savoury dishes, particularly fish and eggs. Mousseline translates as muslin in French, which describes the light texture of muslin cloth.
Classic French Mousseline Sauce
- 2/3 cup melted unsalted butter
- 3 tbsp. water
- 3 large egg yolks as fresh as you can find
- 1/4 tsp. salt and pepper
- 1 tbsp. lemon juice
- 2 tbsp. fresh dill chopped
- 1/4 cup heavy cream lightly whipped or non fat plain strained yoghurt
- Using a spoon, skim froth from the surface of the melted butter and discard. Allow butter to cool slightly.
- On top of a double boiler or heatproof bowl, whisk water and egg yolks together with salt and pepper for 30 seconds or until pale yellow and frothy. Over barely simmering water, whisk mixture for 3 minutes or until it draws a ribbon for 5 seconds.
- Remove pan from heat; whisk in warm butter, 1 tablespoon at a time, until sauce begins to thicken. Still whisking, pour remaining butter into sauce in a slow steady stream. Stir in lemon juice and dill. Allow the sauce to cool slightly. Gently fold in whipped cream or yoghurt. Adjust the seasoning to taste. Keep warm by setting over a pot of warm water.
- Serve over fish or egg dishess.