Mousseline

Mousseline is a term in French cuisine used to describe several related preparations that share a light, delicate texture. The name suggests a fine, airy quality reminiscent of mousseline fabric, and the term is applied to both fillings and sauces.

In meat and fish dishes, mousseline refers to a light paste or mousse made by finely grinding the protein (such as fish, poultry, or shellfish) with cream, eggs, or both, then folding in stiffly beaten egg whites. This creates a smooth, airy purée that can be used as a stuffing or filling, often forming the base for quenelles, terrines, or croquettes. Common examples include fish mousseline and chicken mousseline; the mixture is typically seasoned and may be poached or baked.

Sauce mousseline is a variation of Hollandaise that is lightened by folded whipped cream, producing a pale, creamy, and silky sauce. It is commonly served with vegetables, eggs, and fish, and can be stabilized by gentle heat to prevent curdling. Some versions also incorporate a small amount of whipped egg whites for additional lightness.

Crème mousseline is a separate preparation used in pastry. It is pastry cream enriched with butter and whipped to a light, fluffy texture, then used as a filling for éclairs, cream puffs, and other pastries.

Originating in classical French gastronomy, mousseline reflects a culinary aim of achieving tenderness and airiness. The term is widely used in traditional and contemporary kitchens, with techniques varying by recipe and region.