Mousseline Sauce

Preparation info

  • Yield: approximately

    4 cups

    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

In the recipes in this book, creamy mousseline sauce is usually flavored with a spirit or liqueur that complements a particular dessert. If you are serving this sauce with a dessert that does not specify a flavoring, you may want to add ¼ cup (60 ml) of the liqueur or spirit of your choice.