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Mousseline Sauce Recipe


Pouring sauce over sea bass and mussels
Frank Croes/StockFood Creative/Getty Images

This mousseline sauce recipe has all the smooth, flavorful elements of hollandaise sauce, with the added benefit of a generous addition of rich whipped cream. It's sometimes called sauce Chantilly, reminiscent the favorite dessert sauce, Chantilly cream, because of the airy cream component. Mousseline translates as muslin in French, so classic mousseline sauce needs to be served with other equally delicate textured foods, like fish.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 16 servings sauce


  • 3 egg yolks, from large eggs
  • 1/2 pound unsalted butter, melted
  • 1 1/2 teaspoons fresh lemon juice
  • Salt, to taste
  • 1/2 cup whipped cream (measured after whipping)


How to make sauce Chantilly:

In a small saucepan set over low heat, whisk 2 egg yolks into a 2 tablespoons of the melted butter. Continue whisking the butter into the egg mixture, 2 teaspoons at a time, until all the butter is thoroughly incorporated into the sauce. The sauce will be thick, smooth, and glossy.

Whisk the lemon juice and salt into the hollandaise sauce, and then continue stirring it for 1 minute. Remove the sauce from the heat, gently fold in the unsweetened whipped cream, and serve it immediately.

This mousseline sauce recipe makes 2 1/3 cups, or 16 servings, of sauce.

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