Mousseline refers to a family of sauces and patterned dishes in French cuisine that are beaten with egg and whipped cream for a light, airy texture. The sauce is typically hollandaise sauce with whipped cream and served over fish or vegetables. The dish is a pasta base mixed with eggs, whipped cream, and gelatin, often served as an appetizer. Making mousseline requires patience and skill.
In cooking, the term mousseline can refer to several things. The former is a family of sauces and the latter is a group of patterned dishes that are often served cold as appetizers. Both come from French cuisine and are beaten with egg and whipped cream for a light, airy texture. Mousselines can also be very challenging to make and often require patience as well.
The first type of mousseline is a sauce, typically hollandaise sauce, beaten with whipped cream so that it has a lighter texture than traditional hollandaise. The sauce can be served over an assortment of foods, particularly fish and vegetables, which benefit from a lighter, less thick sauce. Typically, the sauce is served shortly after it’s made, as hollandaise sauce can attract bacteria if it’s allowed to sit. Mousseline in this case can be topped with ingredients like dill and tarragon, or left plain, like traditional hollandaise sauce.
The other type of mousseline is a more complex dish. You start with a pasta base, traditionally seafood pasta, although meats can also be used. The pastry is mixed with eggs and whipped cream and then placed into molds to set. Gelatin is often added as well, turning the dish into a sort of aspic that will hold its shape when not moulded. Mousselines can be quite foamy confections of intricate moldings, especially at formal events.
The second style of mousseline is often used as a French appetizer, paired with an assortment of foods and sauces, or served on crackers. It can also be used as a garnish or garnish. Scallop mousseline is a common variation, and salmon is very popular in the United States. The dish can be served individually, or a large mold can be made so that guests can cut portions themselves. This is especially common at a buffet line, or casual event where appetizers are provided for people to choose from.
Making the first type of mousseline requires a steady hand, as hollandaise sauce can be easily curdled or overcooked. If the sauce is overcooked, the ingredients will separate, forming an unsightly mess on the plate that isn’t terribly appealing. The second course is less challenging to make, but it can take some trial and error to perfect the recipe, and the end results aren’t always to everyone’s taste. Good mousselines can be reminiscent of pate and other heavily refined French dishes, and they can be a bit overwhelming for people who are inexperienced with them.
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