Mousseline sauce, use the white or the yolk of the egg?

I always used the yolk of the egg for preparing mousseline sauce, but sometimes I see recipes on the web where they use the white of the egg.

Like in the definition on this site epicurious

mousseline [moos-LEEN] 1. Any sauce to which whipped cream or beaten egg whites have been added just prior to serving to give it a light, airy consistency.

So what's the 'orthodox' way of making mousseline sauce?

And what difference would it make to use the whites instead of the yolks?

I guess, I will have to try it one of these days, but was wondering about.

eggs sauce cream

Best Answer

It should* be made (classically) with egg whites. It is supposed to be a light hollandaise based sauce. Obviously the white is lighter. All the fat from in the mousseline should come from the butter, not yolk.

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What is mousseline sauce made of?

A savoury mousseline sauce made of egg yolks and water, or egg yolks and champagne (other alcohol combinations are possible). Sabayon is generally served with fish or shellfish dishes.

How do you make 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.

What does adding egg yolk to sauce do?

One method to keep in your back pocket is using egg yolks to thicken sauces and soups, and to turn leftover pan liquid into a dreamy flavor infusion. Once you get the hang of it, using egg yolks as a thickening agent is a relatively simple way to create a deep, rich flavor and texture, plus a little punch of protein.

What sauce is made from egg yolks?

Traditionally, hollandaise sauce is made by beating butter into heated egg yolks. With the food processor, warm melted butter is whirled into the egg yolks, making it substantially easier and virtually foolproof.