© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: The Joy of Cooking by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker
Sauce Mousseline, also known as Sauce Chantilly, is a lighter version of Hollandaise sauce that is good with poached fish or vegetables.
½ cup whipped cream
Prepard Hollandaise sauce. Just before serving, gently fold in whipped cream.