Hollandaise Sauce & Mousseline Sauce (liquid eggs)

Mousseline Sauce – Dried Eggs

View liquid egg formulation

Yield: 3 cups

Part 1 - Mousseline Sauce

Ingredients Percent (%) Grams Volume
Cream, heavy 47.60 380.82 13 fl. oz.
Water 12.00 95.96 3 fl. oz.
Egg yolk, dried, enzyme modified 5.36 42.84 3/4 cup
Lemon juice 2.97 23.80 1 fl. oz.
Butter, unsalted, melted 31.73 253.88 1 cup
Salt, kosher 0.30 2.38 3/4 tsp.
Black pepper 0.04 0.32 1/4 tsp.
Total 100.00 800.00

 Method of Production:

  1. In a standing mixer with the whisk attachment, whip heavy cream on high speed to create a stiff peak; set aside.
  2. Whisk together the water and dried egg yolk in a stainless-steel bowl until well-combined.
  3. Place the egg and water mixture over a double boiler at approximately 180° F and whisk continuously until the egg mixture is glossy, thick and smooth.  
  4. Remove from the heat and slowly whisk in the lemon juice, butter, salt and pepper.
  5. Return to the heat and bring this mixture up to 135° F.
  6. Fold the stiff whipped heavy cream using a whisk into the sauce with an over and under motion until incorporated; do not overmix or the sauce will break.
  7. Cover until ready to serve.

Serving Suggestions: Serve with rice pilaf and a blend of zucchini and summer squash.

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