Definition of mousseline in English:



  • 1mass noun A very fine, semi-opaque fabric similar to muslin.

    as modifier ‘a silk mousseline camisole’
    • ‘Tweed, stretch knit, mousseline silk and techno fabrics, used to draw attention to natural feminine curves without sacrificing the practical qualities of lightness and comfort, are emphasized this season.’
    • ‘His easy mix of racer-back tank tops with beautifully cut mousseline, chiffon and matte jersey slip dresses was edgy and youthful without being derivative.’
    • ‘Madonna will be wearing a burgundy mousseline blouse with a matching leotard, burgundy velvet trousers and leather boots.’
    • ‘Tones wore a black mousseline dress over a cream satin foundation and a black and white picture hat.’
    • ‘She rushed forward into the hall clad in a white mousseline delaine dress with a small blue bell pattern.’
  • 2A soft, light sweet or savoury mousse.

    • ‘The langoustine ravioli was faultless, as was the chicken with wild mushroom mousseline.’
    • ‘For the mousseline, in the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to soft peaks.’
    • ‘James's winning dish was breast of chicken, stuffed with cranberry and pancetta mousseline with purée of root vegetables, glazed asparagus and tarragon jus.’
    • ‘A salad with a sugar-beet mousseline fades against its contemporaries, and a beautifully roasted quail is almost hijacked by too many highfalutin buddies (it's stuffed with dumplings, foie gras, and truffles).’
    • ‘To start, I had the langoustine and white fish boudin with saffron mousseline, ribbon vegetables and a curry froth.’
    • ‘There was obviously an element of destiny about their career choice. Try the roast half pigeon with celery mousseline.’
    • ‘Wrap a small spoonful of lobster mousseline in plastic wrap and simmer until firm.’
    • ‘I struggled to taste the truffle in the light celeriac mousseline but all-in-all this wide array of flavours pulled together well.’
    • ‘Spoon half the trout mousseline into the bottom of each ring mold, place a trout fillet in the center, and spoon the remaining trout mousseline on top.’
    • ‘For the mousseline preheat the oven to 300 degrees and brush the inside of six ramekins with butter.’
    • ‘For the lobster mousseline: in a food processor, purée the lobster tail meat (not the tips), scallops, and shallot until smooth.’
    • ‘Insert pastry bag into each wing and stuff with chicken mousseline.’
    • ‘In the Arlington, the pan-fried foie gras served with banana-and-rum mousseline on toasted brioche was the star of the starters.’
    • ‘Suddenly, we discovered a new perspective on mousses, mousselines, and textures in general.’
    • ‘Our undercover foodie had ordered sea bass with a scallop mousseline and a vanilla beurre blanc which she thought would not be particularly nice.’
  • 3mass noun Hollandaise sauce that has been made frothy with whipped cream or egg white, served mainly with fish or asparagus.

    • ‘To accompany the first course, asparagus with sauce mousseline, he chose a 1986 Chinon, a young red wine from the Loire Valley.’
    • ‘If you are in a pampering mood, however, order the smoked salmon with mousseline sauce crepe, which is very reasonably priced.’
    • ‘Onaga is the premium of snappers and a local favorite when breaded, sautéed in white wine and butter, then topped with sauce mousseline.’
    • ‘The firm white flesh is highly esteemed, and is often honoured with an expensive sauce (e.g. lobster sauce, sauce mousseline) in restaurants.’


Late 17th century: from French (see muslin).