Mousseline Sauce
A silky, rich mousseline sauce with butter, egg yolks, and lemon, perfect for vegetables or eggs benedict, offering a delicate, creamy flavor profile.
Ingredients
Instructions
- Cream half the butter and beat in egg yolks one at a time.
- Add cream, salt, and cayenne pepper; mix well.
- Cook in a double boiler until thickened, stirring constantly.
- Add lemon juice and remove from heat.
- Add remaining butter, cut into bits, and stir until melted and smooth.
- Serve with asparagus, broccoli, or cauliflower. Also good over eggs benedict.
Tips & Substitutions
To achieve the perfect consistency, ensure your double boiler is not boiling too vigorously, as this can cause the eggs to scramble. For a lighter version, substitute half of the butter with Greek yogurt. If you want to add flavor, consider blending in some finely chopped herbs like chives or tarragon, which pairs beautifully with asparagus.
Serving Suggestions
This versatile sauce is fantastic over steamed vegetables like asparagus, broccoli, or cauliflower. It also enhances dishes such as Eggs Benedict. For a complete meal, serve it alongside grilled fish or chicken, or use it to elevate your next brunch with a side of Yorkshire Fruit Cake.
Storage & Reheating
Mousseline sauce can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a double boiler, stirring constantly to maintain its creamy texture. Avoid using a microwave, as it may cause the sauce to separate.
Nutrition & Diet Analysis (per serving)
Each serving of Mousseline Sauce contains roughly 138 calories, with 5g protein, 20g carbohydrates, and 8g fat. It is an excellent source of vitamin A (72% of the Daily Value), dietary fiber (29% of the Daily Value), and vitamin C (26% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1779mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make Mousseline sauce ahead of time?
Yes, you can prepare Mousseline sauce in advance. Just follow the recipe, then cool it down and store it in the refrigerator. When ready to serve, gently reheat it in a double boiler while stirring to restore its creamy texture.
What can I substitute for cream in this recipe?
If you're looking for a substitute for cream, you can use half-and-half or a mixture of milk and butter to achieve a similar richness. For a lighter option, unsweetened almond milk combined with a bit of extra butter can also work well.
Is it possible to make this sauce vegan?
To create a vegan version of Mousseline sauce, you can replace butter with a plant-based alternative, use aquafaba (chickpea water) in place of egg yolks, and incorporate coconut cream for richness. Adjust seasoning to taste for a delightful vegan option.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).