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Sauce

Cold Mousseline Sauce

A chilled sauce made with cream, mayonnaise, and spinach or watercress, served with salmon or fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and spinach are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,130 recipes. Both carry octanal, which smells fat, soap. The science ↓

Cold Mousseline Sauce

Ingredients

Directions

Prepare

  1. Rinse and pound the spinach or watercress, then pass it through a fine sieve.

  2. Whip the cream until soft peaks form.

Combine and serve

  1. Stir the mayonnaise and the green puree into the whipped cream.

  2. Serve with salmon or fish.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + spinachtop 17% of all pairs
    Smell alikemoderate
    Cooked together1,130 recipes

    Shared aroma: octanal (fat, soap).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cream
Whipped into air bubbles, it gives the sauce a light, airy, soft texture.
Mayonnaise
Its emulsified oil and egg add richness and body, helping the sauce hold together.
Spinach or watercress
The pureed leaves add the green colour and a fresh, slightly peppery flavour.

The step that matters

Whip the cream until soft peaks form. Stop at soft peaks. Overwhipped cream turns grainy and starts to separate, which makes the sauce lose its smooth, airy texture when folded in.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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