Hollandaise Sauce with Whipped Cream

Sauce Mousseline

Preparation info

    • Difficulty

      Easy

Appears in

Cooking

Cooking

By James Peterson

Published 2007

  • About

Method

This luxurious sauce is delicious on asparagus and seafood. If using it for seafood, you can replace the water in the base sauce with shellfish steaming liquid or fish broth. Whip ½ cup heavy cream to medium peaks. Just before serving, fold