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.

Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
300 |
g |
butter |
1 |
kg |
floury potatoes |
300 |
g |
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.