Mousseline Sauce
Hollandaise lightened with softly whipped cream for immediate service.
Hollandaise lightened with softly whipped cream for immediate service.
Approximately 325 g sauce
Ingredients
Batch
- Hollandaise250 g
- Whipping cream75 ml
Method
Whip cold cream to soft, not stiff, peaks.
Let freshly made hollandaise cool slightly until warm rather than hot.
Fold in the cream in two additions, keeping the sauce airy, and serve at once.
Chef’s notes
- Use with asparagus, poached fish or eggs. This airy sauce is for immediate service.
- When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.
Keeping
Prepare immediately before service and discard leftovers; do not boil the finished egg liaison or emulsion.
Allergens and diet
Eggs. Milk.
Also in the Recipe Book
Last refined · October 2026