mousseline

¹ American  

[moos-leen] / musˈlin /

noun

French.

1. muslin.

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mousseline ² American  

[moos-leen] / musˈlin /

noun

1. Also called Chantilly sauce.  Also called Chantilly.  hollandaise sauce mixed with whipped cream.

2. any prepared dish made light and fluffy or airy, as by the mixing in of whipped cream or beaten egg whites.

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adjective

1. prepared or served with whipped cream.

mousseline British  

/ muslin /

noun

1. a fine fabric made of rayon or silk

2. a type of fine glass

3. short for mousseline sauce

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Etymology

Origin of mousseline

< French: literally, muslin

Example Sentences

Far fewer restaurants are offering snacks of grilled mussels draped with velvety choron sauce, or starters of poached asparagus with sauce mousseline, items that have the ring of the familiar but are executed with flair.

From Washington Post

Diners are encouraged to mix the enhancers — unite the elements of mousseline — then do as they please.

From Washington Post

Elsewhere there were plays in transparency thanks to mousseline, chiffon and crepe-de-chine fabrics alongside see-through stockings.

From Seattle Times

Paris-Brest, praline-flavored mousseline piped inside a ring of pâte à choux, is a showstopping New Year’s dessert.

From New York Times

The dinner menu offers options ranging from salmon tartare to Braised Artichoke "Noir," served with a poached egg, potato mousseline and brioche croutons.

From Salon