Mousseline with brown butter

Very tasty variation of the classic potato mousseline.The brown butter adds a delicious, nutty flavour to this potato mousseline.

Makes 1250g.

Mousseline with brown butter

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floury potatoes



crème fraîche

As needed:


Fleur de sel or Maldon salt

Preparation method

  • First, make the brown butter (buerre noisette) by gently melting the butter and caramelising it until nutty and brown.
  • Clarify the butter by skimming and pouring off the grease.
  • Peel the potatoes, cut into pieces and boil in salted water until done.
  • Push through a strainer or potato ricer and mix with the brown butter and crème fraîche.
  • Season to taste with the sea salt. This will ensure that your potatoes retain a nice bite.

Serving suggestions

  • Serve as a side dish with an entremets or main course.
  • As a component in a composition of cod, cabbage or carrot.
  • As a component in a composition of game, red cabbage and sprout.

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