mousseline

¹ 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.

---

adjective

1. prepared or served with whipped cream.

mousseline ² American  

[moos-leen] / musˈlin /

noun

French.

1. muslin.

---

mousseline British  

/ muslin /

noun

1. a fine fabric made of rayon or silk

2. a type of fine glass

3. short for mousseline sauce

---

Etymology

Origin of mousseline

< French: literally, muslin

Example Sentences

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 • Nov. 26, 2022

Bedded on potato mousseline, the bird’s breast is roasted, the hindquarter braised and the velvety brown sauce owes its nutty notes to vin jaune, a pungent, sherry-like yellow wine from the Jura region of France.

From Seattle Times • Feb. 16, 2017

Especially when Giambattista Valli situated his show of high/low ball gowns, minidresses cut to the thigh in front and streaming trains of mousseline and silk faille behind, in the Archives Nationales.

From New York Times • Jan. 27, 2017

The fowl is served over the lightest carrot mousseline, augmented by fall huckleberries and braised radish.

From Washington Times • Oct. 29, 2016

Materials used: All varieties of cotton, linen, silk, woolen, and worsted dress fabrics; chiffon, mousseline, and trimmings of all kinds.

From The Making of a Trade School by Woolman, Mary Schenck