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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.

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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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    I find this answer confusing. If it is a hollandaise, how can it be made without yolk? Where do the emulsifiers come from? Could you maybe explain a bit more how it is made? – rumtscho Apr 21 '11 at 13:29
  • Apologies. Start by making a hollandaise. A mousseline is a hollandaise based sauce (just like a bearnaise). It is what happens after that makes it into a mousseline. Use whites, not yolks. That's all I meant. Hope this clears up any confusion. – mrwienerdog Apr 21 '11 at 16:14

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