Sauce Mousseline

Preparation info

  • Difficulty

    Easy

Appears in

Craig Claiborne’s Kitchen Primer

Craig Claiborne’s Kitchen Primer

By Craig Claiborne

Published 1969

  • About

Method

This is hollandaise with whipped cream. To prepare the sauce, spoon 1 cup of freshly made hollandaise into a warm serving bowl and spoon over it ½ cup of whipped cream (¼ cup heavy cream whipped will yield ½ cup) seasoned with a judicious amount of salt. The uses for sauce mousseline are the same as for hollandaise.