Hollandaise sauce with cream "Mousseline"
4 servings
20 minutes
Hollandaise sauce 'Mousseline' is a refined creation of Dutch cuisine, born for exquisite gastronomic pleasures. Its base is traditional hollandaise, tender and velvety, but enhanced with airy cream that adds special lightness and elegance. The light acidity of lemon, the spice of white pepper, and aromatic tarragon create a rich flavor palette. This sauce pairs perfectly with asparagus, poached fish, and other exquisite dishes, enhancing their taste without overwhelming them. In culinary terms, 'Mousseline' symbolizes the mastery of balancing textures and aromas, turning simple ingredients into culinary art. Serve it warm while enjoying its delicate creamy structure and subtle flavor nuances.
1
Place vinegar, water, and pepper in a small heavy-bottomed saucepan and bring to a boil. Reduce heat and simmer at a bubbling boil for 1 minute or until reduced by a third (about 2.5 tablespoons).
- White wine vinegar: 2 tablespoons
- Water: 2 tablespoons
- White peppercorns: 1 teaspoon
2
Remove from heat and let cool, then strain the liquid into a heatproof bowl. Add the egg yolks to the liquid and whisk.
- Egg yolk: 2 pieces
3
Place a bowl over a pot of boiling water: the bottom of the bowl should not touch the water. Whisk the mixture for 5-6 minutes or until thickened to be stretchy, creamy, and smooth in texture.
4
Place the bowl on a damp kitchen towel. Slowly add the melted butter in a very thin stream and whisk the sauce until thick and glossy.
- Unsalted butter: 250 g
5
Add lemon juice, season with salt and pepper. Introduce 75 ml of semi-whipped cream before serving. You can add 1 tablespoon of chopped tarragon, onion, or chervil. Serve immediately. To maintain the sauce temperature, use a water bath or transfer the sauce to a thermos.
- Lemon: 0.5 piece
- Cayenne pepper: pinch
- Cream 30% fat: 75 ml
- Tarragon: 1 tablespoon
6
Good with steamed asparagus or poached fish.
