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Mousseline Sauce (sauce mousseline)

Classic mousseline sauce: a reduced vinegar reduction, egg yolks whisked over a water bath with 300 g cold butter, lightened with 2 dl stiffly whipped cream just before serving; for fish and vegetables.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 342 (falt i det fri)

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About the dish

Mousseline sauce is a hollandaise made airy with stiffly whipped cream, and in Erken's book it stands among the fine warm butter sauces for fish and vegetables.

How to make it

  1. 1

    Reduce

    Boil the vinegar, water, salt, and pepper in an enameled pot until only a quarter remains.

  2. 2

    Whisk the egg yolks

    Place the pot in a water bath. Whisk in the egg yolks and 1 tablespoon of water and whisk vigorously until the mixture is creamy.

  3. 3

    Add the butter

    Add the cold butter little by little, a teaspoon at a time, whisking hard the whole time.

  4. 4

    Finish and serve

    Just before serving, fold in the stiffly whipped cream. Serve with fish and vegetable dishes.

Changes from the original

Measures converted to modern units (2 "del." = 2 dl). The water bath is described as a pot over a water bath at low heat; otherwise the method is unchanged.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 342)~83% of the text changedremovedadded
300 g gr. smør (kaldt, i små terninger). 3 eggeplommer. 1,5 ss eddik. 1,5 ss vann (til innkokingen). 1 ss vann (til eggeplommene). 2 dl kremfløte (stivvispet). eggeblommer salt (etter smak). pepper (etter smak). Kok eddik, vann, 2 del. kremfløte 1 1/2 spiseske eddik 1 1/2 spiseske vand. Eddik, vand, salt og pepper sættes over ilden i en emaljert kjele gryte, koker ind, til bare fjerdedelen der kun er igjen.. Sett kjelen fjerdeparten igjen. Gryten sættes i vannbad. Visp inn eggeplommene vandbad, eggeblommerne og 1 spiseskje vann og visp kraftig til blandingen spiseske vand vispes sterkt i. Naar eggeblommerne er kremaktig.. Tilsett det kalde smøret litt om litt, vispet som en teskje av gangen, krem, tilsættes det kolde smør teskevis, mens du visper sterkt man hele tiden.. Rett tiden visper sterkt. Umiddelbart før servering vendes anretningen tilsættes den stivvispede fløten inn. Serveres fløte. Sausen serveres til fiske- og grønnsakretter. grønsakeretter.

Note on Modernised

Mål er omregnet til moderne enheter (2 del. = 2 dl). Vannbad er beskrevet som gryte over vannbad med lav varme; ellers er fremgangsmåten uendret.

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Frequently asked questions

What distinguishes mousseline sauce from ordinary hollandaise?
Mousseline sauce has stiffly whipped cream — here 2 deciliters — whisked in just before serving. That makes the sauce lighter and airier.
How do I keep the sauce from separating?
The pot should stand in a water bath, not directly over strong heat. The egg yolks are first whisked to a cream with a tablespoon of water, and then the cold butter is added teaspoon by teaspoon while whisking hard.
What is the sauce used for?
The original recommends it for fish and vegetable dishes.
Why are the vinegar and water reduced first?
Vinegar, water, salt, and pepper are reduced to a quarter to concentrate the acidity and seasoning. Use an enameled pot, as the recipe from Stor kokebok (Grand Cookbook, 1914) specifies.

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