PREPARATION OF MOUSSELINE

  • Mousseline is made out of a combination of uncooked meat that are pureed and bound with egg white and sometimes cream.
  • They are set by cooking. Normally, the forcemeat for a mousseline is made out of fish. The raw fish is processed along with egg white to a fine paste.

HOW TO MAKE BASIC MOUSSELINE SAUCE:

INGREDIENTS
  • 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

METHOD:

  1. Put the vinegar and freshly ground pepper into a small saucepan.
  2. Evaporate over a moderate heat until only 1 tablespoon of liquid remains.
  3. Meanwhile, thin the egg yolks with 1 tablespoon cold water. Cut the butter into small pieces and melt in a saucepan.
  4. 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.
  5. Then gently pour in the melted butter, whisking all the time over the heat.
  6. 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.