Sauce Mousseline

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 cream until soft peaks are formed. Fold it into the hollandaise just before using the sauce. The seasoning in the hollandaise should be more pronounced because the cream will dilute the flavors.

,