Sauce mousseline

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Mousseline sauce with capers and tarragon , on breaded veal schnitzel

Sauce mousseline (foam sauce) is a classic French cuisine , refined by adding whipped cream to the Dutch sauce .

Sauce mousseline is whipped like Dutch sauce made from egg yolk and butter , depending on the recipe, additionally with a reduction of white wine or wine vinegar and shallots and herbs , similar to the béarnaise sauce . Finally, whipped cream is folded in. It is served z. B. with lobster , white poultry , asparagus and other young vegetables .

Another name is Chantilly sauce .

supporting documents

Erhard Gorys : Das neue Küchenlexikon , p. 61 dtv, Munich 1994-2002, ISBN 3-423-36245-6

Individual evidence

^ New Larousse Gastronomique . Octopus, 2018, ISBN 978-0-600-63587-1 ( google.de [accessed September 15, 2019]).
↑ Auguste Escoffier : A. Escoffier's culinary art guide. P. 28 , accessed on September 15, 2019 (German).