Sauce Mousseline

Preparation info
    • Difficulty

      Easy

Appears in
Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

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Ingredients

Method

This is hollandaise with whipped cream folded in. Eating it is like living in the clouds. It is a lighter, richer sauce, with a less pronounced taste, and is perfect with fresh poached fish. Whip ½ cup heavy cre