Sauce Mousseline, also called Sauce Chantilly (Hollandaise with Whipped Cream)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- sauce Hollandaise
- 4 spoonfuls whipped cream
Instructions
- Prepare the sauce Hollandaise by its own process and proportions.
- At the moment of serving, incorporate the well-firm whipped cream.