Vin Jaune Mousseline

Name: Vin Jaune Mousseline
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (340 ml)
Cuisine: French Classic
Ingredients: about 3 yolks (54 g) Egg Yolk; 120 g Clarified Butt; 4 tsp lemon juice (20 ml) Lemon Juice; about 3 Tbsp (50 ml) 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.

FINISHING SAUCE · ASPARAGUS & EGGS

In the published recipe, this is the finishing sauce for asperge et œuf croustillant.

Roth's vin jaune mousseline for asparagus and egg.

On the jar

VIN JAUNE

Method: stove
Yield: about 1½ cups
Ingredients: 6

Stove sauce. Cook from the recipe

Ratio

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

Ingredients

Egg Yolkabout 3 yolks (54 g)
Clarified Butt120 g
Lemon Juice4 tsp lemon juice (20 ml)
Vinegar Jauneabout 3 Tbsp (50 ml)
Cream10 tsp cream (50 ml)
Olive Oil11 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

Vin Jaune Mousseline 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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

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.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Any tips for reheating it?

Warm cream and butter sauces gently, over low heat or off the heat entirely. High heat can split the fat from the liquid; if that happens, a splash of cold liquid and a whisk usually brings it back.

Companion jar