Cindergate Mousseline Au Vin

Name: Cindergate Mousseline Au Vin
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (340 ml)
Cuisine: French Classic
Ingredients: 3 jaunes Egg Yolk; 120 g clarified butter Clarified Butt; 4 tsp lemon juice (20 ml) Lemon Juice; 50 g vin jaune Vinegar Jaune; 10 tsp cream (50 ml) Cream; 11 tsp olive oil (55 ml) Olive Oil

Independent adaptation of a publicly published Michel Roth recipe. Not affiliated with, sponsored by, or endorsed by Michel Roth.

From a starred kitchen.

Ratio

Lemon Juice 20 mlVinegar Jaune 50 mlCream 50 mlOlive Oil 55 ml

Ingredients

Egg Yolk — 3 jaunes
Clarified Butt — 120 g clarified butter
Lemon Juice — 4 tsp lemon juice (20 ml)
Vinegar Jaune — 50 g vin jaune
Cream — 10 tsp cream (50 ml)
Olive Oil — 11 tsp olive oil (55 ml)

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

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Companion jar

Cindergate Mousseline Au Vin wants a whisk and a stove — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Michel Roth. Classic French. Cited awards include: Bocuse d'Or Gold 1991; historical Michelin *.

Originally published as Sauce Mousseline au Vin Jaune.

Adapted from a Michel Roth recipe (Michel Roth / Bottin Gourmand (asperge et œuf croustillant)).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Michel Roth / Bottin Gourmand (asperge et œuf croustillant) (published as “Sauce Mousseline au Vin Jaune”). Full citation lives in Provenance.

Companion jar