3 syllables: mous, se, line. Stress on mous.
MOO-suh-lin
/ˈmuːsəlɪn/
mousseline is pronounced MOO-suh-lin (/ˈmuːsəlɪn/). It has three syllables (mous-se-line), with the stress on "mous". Mousseline is a light, feathered emulsion or fabric term, used in cooking (notably béarnaise and hollandaise variants) and in textiles for a fine, net-like weave. In culinary contexts it refers to a delicate, smooth whipped cream or whipped egg mixture, often folded into sauces. The word also names a type of fabric resembling a fine muslin. 2-4 sentences in definition, 50-80 words max.
Mousseline is a light, feathered emulsion or fabric term, used in cooking (notably béarnaise and hollandaise variants) and in textiles for a fine, net-like weave. In culinary contexts it refers to a delicate, smooth whipped cream or whipped egg mixture, often folded into sauces. The word also names a type of fabric resembling a fine muslin. 2-4 sentences in definition, 50-80 words max.
"The chef whisked the mousseline until it formed a glossy, airy sauce."
"Her béarnaise was finished with a mousse-like mousseline that lightened the texture."
"She folded the mousseline gently into the crème to keep it airy."
Break it as mu-ssel-ine with primary stress on the second syllable: /ˌmuːˈselɪn/ (US: /ˌmuːˈsɛl.ɪn/). The first vowel is a long /uː/, followed by /s/ + /e/ in the second syllable, then a light /l/ and a final schwa-like or short /ɪ/ depending on accent. Tip: keep the second syllable tight and clear, avoid turning /ˈmʊs/ into a merged sound. Audio references: you can listen to culinary terms pronounced on Forvo or Pronounce for precise regional variants.
- Slurring the second syllable: make sure /ˈsel/ is crisp rather than a reduced /səl/. - Misplacing stress: stress tends to fall on the second syllable; overemphasizing the first or third syllable disrupts rhythm. - Final vowel length: avoid pronouncing /ɪn/ as a fully open syllable; keep a quick, soft ending. Correction: practice saying mu-SSEL-ine with a sharp /s/ and a short /ɪn/ at the end; use minimal pairs to contrast /ˈsel/ vs /səl/.
US tends to keep a clear /ˈsu/ or /ˈsɛlɪn/ depending on locality; UK tends toward /ˈmuːsəlɪn/ with a more clipped /ˈsel/; AU often mirrors UK but can have a flatter intonation and slightly broader /ɜː/ or /ʊ/ in the first vowel. The biggest difference is the vowel quality in the second syllable and the presence of rhoticity; US generally rhymes with /-selin/; UK and AU lean toward /-selin/ with less vowel shift. IPA references: US /ˌmuːˈselɪn/, UK /ˌmjuːˈsɛlɪn/ (older) or /ˌmuːˈselɪn/, AU /ˌmuːˈselɪn/.
Because it blends a tense, long /uː/ with a crisp /s/ and a short, hurried final /ɪn/. The second syllable carries primary stress, which can confuse speakers who expect stress on the first syllable in borrowed French terms. The presence of a silent or lightly pronounced final e and subtle vowel shifts between speakers adds to the challenge. Focus on segmenting mu-SSEL-ine clearly and keep the /s/ sharp.
A notable quirk is the word-internal cluster /ssel/ where English speakers often insert a light, almost schwa-like after the s before the l; maintain a crisp /ˈsel/ rather than /ˈsəl/. Additionally, depending on speaker, the final -ine can be reduced to a short /ɪn/ or pronounced as /in/ with a light /n/—don’t overemphasize the final vowel. Mastery comes from practicing with native culinary terms and listening to regional variations in pronunciation.
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Mousseline derives from the French term mousseline, which itself comes from mousselin/mousselin, meaning ‘little mouse’ or something resembling a lightweight, airy fabric. The root is likely from Old French mousse (foam or froth) or mousselin, a fine linen or gauze fabric. The word entered English through culinary and textile borrowings in the 17th–18th centuries, initially describing fabrics and later applied to culinary emulsions and foams that resemble the delicate, net-like texture of the fabric. Its culinary use especially proliferated with sauces where a light, airy texture is prized, such as mousseline sauce, a whipped egg or cream-based mixture. By the 19th century, recipes explicitly described “mousseline” as a preparation technique for creamping, folding, and stabilizing foams. First known printed uses occur in French cookbooks and textile catalogs of the period, with English usage following as haute cuisine spread in Europe and America. The term now broadly covers both light, airy textures in cooking and delicate fabrics, retaining its sense of delicacy and finesse. The etymology reflects the cross-pertilization of culinary and textile language shared by French influence on English cuisine and fashion.”,
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💡 These words have similar meanings to "mousseline" and can often be used interchangeably.
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Words that rhyme with "mousseline"
-ine sounds
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