Sauce Mousseline
Hollandaise lightened with whipped cream
Hollandaise with whipped cream folded through just before serving, which makes it lighter and pale and about twice the volume. Also called Sauce Chantilly, which causes confusion with the sweet kind.
It does not hold. Fold and serve.
Ingredients
- 1 cup Hollandaise (see Hollandaise)
- 1/2 cup heavy cream, whipped to soft peaks
- Kosher salt and lemon juice
Instructions
- Have the hollandaise warm, not hot.
- Fold in the whipped cream in two additions, with a light hand — you are keeping the air in.
- Check the seasoning; it will need a little more salt and lemon than you expect, since the cream mutes both.
- Serve immediately, with asparagus, poached fish or salmon.