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Recipe of: © Monsieur Cuisine

Mousseline sauce

MC plus
4 portions
Ready in: 0:13 h
Preparation time: 5 min.
Created on: 04.08.2016
Last changes: 14.02.2018
  • 125 ml ice-cold whipping cream
  • 125 g butter
  • 1 tsp white wine vinegar
  • ½ tsp white peppercorns
  • 2 egg yolks
  • salt
  • 1 tbsp lemon juice


Per portion:

  • calorific value
    1323 kj / 316 kcal
  • protein: 2 g
  • carbohydrates: 1 g
  • fat: 33 g
Preparation time
5 min.
Ready in
0:13 h
  1. Insert the mixer attachment, then add the ice-cold cream to the blender jug and mix for 3 minutes/speed setting 4, watching the process constantly. Transfer the cream to another container and thoroughly clean the blender jug. Remove the mixer attachment.
  2. Place the butter in the blender jug and melt for 4 minutes/70 °C/speed setting 2. Transfer to another container and thoroughly clean the blender jug.
  3. Add 2 tablespoons of water plus the white wine vinegar and crushed peppercorns to the blender jug and heat for 1 minute 30 seconds/90 °C/speed setting 2, then leave to cool.
  4. Insert the mixer attachment. Add the egg yolks to the blender jug and heat for 2 minutes/70 °C/speed setting 3. Emulsify the egg mixture for 5 minutes/70 °C/speed setting 3, pouring the cooled butter slowly onto the blender jug lid so that it trickles onto the rotating blade a drop at a time. Add the whipped cream and blend for 1 minute/speed setting 4. Season the sauce to taste with salt and lemon juice. Serve immediately.


Bon appétit with Monsieur Cuisine

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