Mousseline Sauce

This mousseline sauce is a light, rich, and creamy condiment perfect for adding a touch of elegance to your fish and veggie dishes! Similar to a hollandaise sauce, egg yolks are combined with lemon juice, butter, salt, white pepper, and dill. Whipped cream is then folded in to create an extra delicate, airy texture that will enhance the flavors of the food you serve it with!

Easy French Mousseline Sauce

Mousseline sauce (or sauce chantilly) is an elegant and versatile French sauce that's derived from hollandaise sauce. With the addition of whipped cream, mousseline has a lighter, fluffier texture and an equivalently rich and indulgent taste!

This version is flavored with ground white pepper, salt, and dill but can be easily tailored to your preferences. It's the perfect condiment when you're looking to add a touch of sophistication to simple dishes like poached fish, steamed vegetables, or eggs benedict!

Jump to:

• Easy French Mousseline Sauce
• 🥘 Mousseline Sauce Ingredients
• 🔪 How To Make A Mousseline Sauce
• 🍽️ What To Serve With
• 💭 Angela's Tips & Recipe Notes
• 🥡 Storing & Reheating
• 🫙😋 More Tasty Sauce Recipes
• 📖 Recipe Card
• 💬 Reviews

🥘 Mousseline Sauce Ingredients

You will only need a handful of simple ingredients to prepare this extremely flavorful sauce! My version is made with fresh dill. However, you can experiment with any of your favorite herbs if preferred.

• Heavy Cream - ½ cup of heavy cream or use a heavy cream substitute.
• Egg Yolks - 3 egg yolks.
• Lemon Juice - 1 ½-2 tablespoons of lemon juice. I recommend using freshly squeezed lemon juice for the best flavor results.
• Salt - ⅛ teaspoon of salt.
• Ground White Pepper - ⅛ teaspoon of ground white pepper.
• Butter - ½ cup of melted butter or use a butter substitute.
• Dill - 1 tablespoon of fresh dill.

*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

🔪 How To Make A Mousseline Sauce

Although mousseline sauce has a delicate texture, it's super easy to make when following these straightforward instructions! Take out two mixing bowls, a silicone whisk, a medium saucepan, and some measuring spoons to get started.

This recipe will make approximately 12 servings.

1. Whip cream. In a mixing bowl, whip the ½ cup (118 milliliters) of heavy cream to stiff peaks. *Be careful not to over-whip the cream or it will become too thick. Set aside for later use.
2. Simmer water. Pour about 2 inches of water into a medium saucepan. Heat over medium heat and bring water to a simmer.
3. Whisk. In a medium mixing bowl, whisk together 3 egg yolks (54 grams), 1 ½-2 tablespoons (22 milliliters) of lemon juice, ⅛ teaspoon (0.75 gram) of salt, and ⅛ teaspoon (0.25 gram) of ground white pepper.
4. Heat sauce. Set the mixing bowl over the saucepan of gently simmering water and start whisking constantly. If you notice any signs of the eggs clumping, immediately remove the bowl from the heat and continue whisking. Lower the heat and proceed with the whisking process.
5. Add butter. Slowly drizzle in the ½ cup (114 grams) of butter, whisking the sauce until it thickens enough to coat the back of a spoon.
6. Cool sauce. Carefully remove the bowl from the heat, and let the sauce cool for 5 minutes.
7. Fold whipping cream. Gently fold in the whipped cream. Be careful because you don't want to lose that fluffy, airy texture.
8. Serve. Once the sauce is smooth, add 1 tablespoon (0.4 grams) of fresh dill. Serve immediately.

🍽️ What To Serve With

This rich and creamy sauce pairs well with lighter dishes like my butter-poached monkfish, air fryer shrimp, or pan-fried asparagus! You can serve it with any of your favorite seafood, chicken, pork, or vegetable dishes too. Enjoy!

💭 Angela's Tips & Recipe Notes

• Make sure that you don't over-whip the heavy cream, as it can become too thick. When adding to the sauce, gently fold and mix until incorporated to maintain the airy texture.
• I highly recommend using fresh eggs, lemon juice, and high-quality butter for the best results. Fresh ingredients contribute to the sauce's flavor and consistency.
• This sauce is sensitive to heat, so it's essential to use gentle heat during preparation. Avoid high temperatures that may curdle the eggs or cause the sauce to split.
• If you're not yet prepared to serve the mousseline, you can keep it over the saucepan on very low heat to maintain its warmth. If it thickens too much, simply add a tablespoon of water to loosen it up.
• Since this sauce has a delicate texture, you'll want to serve it with food that is equally delicate, like fish, eggs, or vegetables.

🥡 Storing & Reheating

Mousseline sauce is best enjoyed within 1-2 days. Allow your sauce to completely cool, then gently transfer it to an airtight container and store it in your fridge. It's important to note that the texture might change slightly upon cooling and refrigeration. 

Reheating Mousseline Sauce

Gently reheat your leftover mousseline sauce in a saucepan over very low heat until heated through. Don't overheat as it may start to curdle. You might want to add a tablespoon of water and whisk gently to bring back some of the original airy texture.

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🫙😋 More Tasty Sauce Recipes

• Bacon Aioli - This tasty aioli recipe makes the perfect dipping sauce for many dishes!
• Stir Fry Sauce - A quick and easy condiment to make with any of your favorite stir fry meals!
• Honey Mustard Sauce - This versatile sauce tastes delicious with salads, sandwiches, wraps, and more!
• Chipotle Aioli - An incredibly easy condiment that's full of smoky and spicy flavors!
• Honey BBQ Sauce - This tasty BBQ sauce has the perfect combination of sweet and tangy flavors!
• Mignonette Sauce - Whenever you're in the mood for some oysters, try this simple sauce, and you won't regret it!

📖 Recipe Card