Mousseline Sauce Recipes

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ASPARAGUS MOUSSELINE



Asparagus Mousseline image

Provided by Food Network

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

4 large egg yolks
Zest and juice of 1 lemon
Zest and juice of 1 orange
2 sticks unsalted butter, melted
Kosher salt and freshly ground black pepper
1 bunch leeks, trimmed, separated and rinsed in water to remove dirt and sand
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
1 tablespoon kosher salt
1 pound fresh asparagus

Steps:

  • For the mousseline sauce: Place the egg yolks and citrus juices in a bowl over simmering water or in a double boiler. Cook, whisking, until thick and frothy with a ribbonlike texture, about 10 minutes. Remove from the heat and whisk in the butter to emulsify. Season with salt and pepper. Set aside.
  • For the leeks: Thinly slice the leeks into matchsticks. Add the butter to a large skillet over medium heat, and cook until brown, 5 to 6 minutes. Add the leeks and saute until translucent and soft, 2 to 3 minutes. Season with salt and pepper. Set aside.
  • For the asparagus: Bring a medium saucepan filled with cold water to a simmer, then add the salt. Cut the tough ends from the bottoms of the asparagus and peel the stalks. Blanch the asparagus in the simmering water for 3 to 4 minutes. Meanwhile, add ice to a medium mixing bowl filled with cold water. Add the blanched asparagus to the ice water to stop the cooking. Once the asparagus have chilled, remove from the ice water and pat dry.
  • Arrange the leeks on a serving platter. Lay the asparagus on top. Glaze the asparagus with the mousseline sauce. Serve with the remaining sauce on the side.

POTATO MOUSSELINE



Potato Mousseline image

Here is a riff on the classic side dish that calls for running the potatoes through a ricer (if you don't have one, a splatter screen over a bowl will work just as well), the addition of brown butter and a sprinkling of grated nutmeg. The result is something just as comforting, but a bit more complex and flavorful. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Kim Severson

Categories     dinner, quick, vegetables, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 6

2 pounds waxy potatoes, preferably Yukon Golds or fingerlings
Salt
3 cups heavy cream
2 tablespoons butter
Whole nutmeg
Fleur de sel

Steps:

  • Peel potatoes and simmer in salted water to cover until tender, about 15 minutes. While potatoes cook, place cream in a small pot and bring to a simmer over medium heat. Cook until reduced to about 2 cups.
  • Place butter in small pan and heat until it just begins to brown and it smells nutty. Set aside.
  • Drain potatoes and run through a food mill or ricer. Pass potatoes through a fine sieve into a bowl. (A splatter screen set over a bowl can work well. Move potatoes through screen with a plastic scraper.) Lightly fold in the cream.
  • Reheat browned butter if needed. Swirl browned butter into potatoes. Top with several grinds of nutmeg and a sprinkling of fleur de sel.

MOUSSELINE SAUCE



MOUSSELINE SAUCE image

Categories     Sauce     Egg

Yield 1.25 cups

Number Of Ingredients 7

1/4 cup wine vinegar
1/2 teaspoon freshly ground pepper
3 egg yolks
1/2 cup plus 1 tablespoon butter
1/2 teaspoon lemon juice
1/2 cup heavy cream
salt and pepper

Steps:

  • Put the vinegar and freshly ground pepper into a small saucepan. Evaporate over a moderate heat until only 1 tablespoon of liquid remains. Meanwhile, thin the egg yolks with 1 tablespoon cold water. Cut the butter into small pieces and melt in a saucepan. Remove the reduced vinegar from the heat and pour onto the egg yolks, whisking well. Pour into a small basin and place over a saucepan of hot water, continuing to beat with a wire whisk until the eggs have a creamy appearance. Then gently pour in the melted butter, whisking all the time over the heat. When the sauce is thickened, remove from the heat, add the lemon juice then fold in the lightly whipped cream. Season to taste and serve immediately.

FISH MOUSSELINE WITH SAUCE NANTUA



Fish Mousseline with Sauce Nantua image

Provided by Food Network

Categories     appetizer

Time 1h50m

Yield 6 servings

Number Of Ingredients 19

2 tablespoons butter
1 carrot, finely chopped
1 onion or 2 shallots, very finely sliced
8 ounces/250 g raw shrimp or crayfish with shells and heads on
2 tablespoons Cognac
1/2 cup/125 ml dry white wine
1 1/2 cups/375 ml fish stock
2 teaspoons tomato paste
Pinch cayenne pepper
Pinch paprika
1 bay leaf
1 fresh thyme sprig
1 1/4 cups/300 ml heavy cream
Salt and pepper
12 ounces/330 g pike fillets, scallops or other light fish like sole or haddock, chilled
1 cup/250 heavy cream, chilled
1 egg
2 generous handfuls finely chopped fresh parsley or tarragon
Salt and pepper

Steps:

  • For the sauce: Heat the butter over low heat. Saute the carrots and onions for 2 minutes. Chop the shrimp, add them, turn up the heat and fry until they turn bright red, about 3 minutes. Flame with the Cognac. Add the wine and reduce by half. Add the stock, bring to a boil and reduce to a simmer. Add the tomato paste, cayenne, paprika, bay leaf and thyme and cook for 30 minutes. Stir in the cream and let bubble a further 10 minutes. Pull out the bay leaf and thyme and blitz the mixture in the food processor. Strain through a fine-mesh sieve. Bring the sauce back to a boil in a saucepan, reducing to sauce consistency. Season with salt and pepper.
  • For the fish: Put the fish, cream and egg in a food processor and whiz just a few seconds to form a paste. Stir in the parsley, salt and pepper and chill for 30 minutes.
  • Before serving, preheat the oven to 350 degrees F/180 degrees C. Butter 6 ramekins (or a terrine) and put a round of parchment in the bottom of each. Fill the ramekins with the fish mixture. Set them in a baking dish and pour boiling water around to come halfway up the sides. Bake until just set, about 20 minutes.
  • Unmold onto warm serving plates. Spoon the sauce over the top, and serve hot.

TITANIC 1ST CLASS MENU: POACHED SALMON WITH MOUSSELINE SAUCE



Titanic 1st Class Menu: Poached Salmon With Mousseline Sauce image

Make and share this Titanic 1st Class Menu: Poached Salmon With Mousseline Sauce recipe from Food.com.

Provided by Mimi Bobeck

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

4 salmon steaks
1/2 onion, peeled
1/2 English cucumber (optional)
100 g carrots, sliced
salt & freshly ground black pepper
600 ml fish stock
1 bay leaf
parsley sprig, finely chopped
3 egg yolks
1 teaspoon Dijon mustard
1 tablespoon white wine vinegar
170 g butter, melted
30 g tarragon, chopped
100 ml whipping cream, lightly whipped
salt & freshly ground black pepper

Steps:

  • Preheat the oven to 200°C/gas 6.
  • Place the salmon in a shallow, ovenproof dish. Top each salmon steak with the sliced onion and carrots then season with salt and freshly ground pepper.
  • Pour over the fish stock and add the bay leaf, chopped parsley and bring to the boil.
  • Remove from the heat, cover with greaseproof paper then place in the oven for eight to ten minutes.
  • While the salmon is poaching make the mousseline sauce. Place the egg yolks, mustard and white wine vinegar in a blender and process until well-mixed.
  • With the blender on constantly, gradually pour in the melted butter.
  • Mix in the tarragon, fold in the whipped cream and season with salt and freshly ground pepper.
  • Once the salmon has cooked remove the steaks from the stock. Remove the centre bone from each salmon steak and peel off the skin.
  • Garnish each steak with the cooked onion, carrot, sliced cucmber, and a little of the fish stock. Serve at once with the mousseline sauce on the side.

Nutrition Facts : Calories 671.6, Fat 58.8, SaturatedFat 30.9, Cholesterol 325.5, Sodium 585.2, Carbohydrate 9.4, Fiber 1.7, Sugar 2.2, Protein 28

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