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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.