Horseradish Mousseline Sauce
3 egg yolks
1 tablespoon fresh lemon juice
Salt and white pepper to taste
1/2 cup unsalted butter
3/4 c. well chilled whipping cream, whipped
1-2 tablespoons prepared horseradish ...
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.
Mousseline
A sauce made airy with the addition of whipped cream or beaten egg whites.
Moutarde
"Mustard" in France.
Mousseline - a sauce with whipped cream added. The name for small molds of poultry, game fish and shellfish and cream, served hot or cold.
Mousseline - A sauce blended with whipped cream or beaten egg whites
N
Nage - Method of preparing and serving fish and shellfish in an herbed broth ...
Mousseline - A sauce made by folding whipped cream into hollandaise. Or, a very light forcemeat based on white meat or seafood lightened with cream and eggs.
Mousseline - As described above, these are fine purees or forcemeats that have been lightened with whipped cream. The term is also used to describe a hollandaise sauce which has unsweetened whipped cream folded into it.
Mousseline - A term describing any sauce in which whipped cream or beaten egg whites have been added just prior to service to give it a light, airy consistency.
Moutarde - The French word for 'mustard'.
Mousseline sauce: Hollandaise folded with whipped cream.
Mozzarella: a mild un-ripened cheese, semi-soft to firm.
Mulligatawny: a lightly thickened curry-flavored meat-and-vegetable soup originating from British India.
mousseline: ingredients lightened with whipped cream or egg whites (sauces)
mousseron: tiny, delicate, wild mushroom
moutarde (à l'ancienne en): mustard (coarse grained) ...
Mousseline - A fine puree of a raw forcemeat which has been formed into an emulsion and has the addition of cream. The product is then cooked and nominally served hot.
Mousseline (Fr.): refers to ingredients that are usually lightened with whipped cream or egg whites, as in sauces, or with butter, as in brioche mousseline.
Mousseron (Fr.): tiny, delicate, wild mushroom.
Cream is also used to lighten these dishes, though when used in large quantities, these preparations are called mousselines.
Mousseline - As stated above, these are fine purees or forcemeats that have been lightened with whipped cream.
Roasted pigeon, pommes mousseline, pancetta with peas and quince jelly
By Claire Lara
Roast pheasant with braised chicory, quince purée, caramelised walnuts and wild mushrooms
By Michael Caines ...
It is the basic sauce from which other sauces, such as bearnaise and mousseline, are made. It is served with fish cooked in a court-bouillon, or with boiled or steamed vegetables. Holy Trinity of chiles ...
Hollandaise sauce is an emulsion of egg yolks, a vinegar reduction and hot melted butter. It is the basic sauce from which other sauces, such as béarnaise and mousseline, are made.
Brochette, derived from the word broche, meaning pointed tool, it is the French term for any skewered foods. Not to be confused with brochet as in Quenelles de brochet (mousseline of pike), a Lyonnaise classic served with sauce Nantua.
Mousseline A mixture of pureed raw fish or poultry, blended with egg whites and cream until light and fluffy. Usually poached or baked in small moulds using a bain marie, and served with a strongly flavoured sauce.
mousse: foam, airy sweet or savory foods (also mousseline, sauce or light forcemeat that is lightened through the addition of whipped cream or beaten egg whites)
moutarde: mustard
mouton: mutton
muge: mullet, Mugil cephalus ...
cream folded in at the last minute; a kind of mousseline.
chao (Chin.) To stir-fry.
chap The lower cheek or jaw of a pig.
chapelure (Fr.) Brown breadcrumbs.
chapon (Fr.) A heel of bread rubbed with garlic and olive oil; can be ...
 See also: Mousse, Vegetable, Cooking, Cream, Vegetables
  
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