Mousseline Sauce

Mousseline Sauce:

Hollandaise sauce
100gr double cream, whipped

Hollandaise Sauce:

250 g butter, melted
2 tablespoons white wine vinegar
4 egg yolks
Juice of 1 lemon
Salt, to taste
Ground pepper, to taste

Instructions:
Make the Hollandaise Sauce:

Melt the Butter: In a small saucepan, melt the butter over low heat. Set aside.
Prepare a Double Boiler: Bring a pot of water to a gentle simmer and place a heatproof bowl on top (without touching the water).
Combine Ingredients: Add the white wine vinegar, egg yolks and salt to the bowl. Whisk continuously until the mixture thickens and becomes pale, about 5-7 minutes.
Remove from Heat: Take the bowl off the heat and place a towel between the saucepan and bowl .
Add Butter Gradually: Slowly drizzle in the melted butter, whisking continuously to create a smooth emulsion. Season with lemon juice, salt, and pepper.

Make the Mousseline Sauce:

Whip the Cream: Whip the double cream until soft peaks form.
Combine: Gently fold the whipped cream into the Hollandaise sauce until fully combined.
Serving Suggestions:
With Spinach, Wholemeal Pasta, and Chicken: Toss fresh spinach with wholemeal pasta, top with grilled chicken, and drizzle generously with Mousseline Sauce for a rich, balanced meal.
Other Pairings: This sauce also pairs well with steamed vegetables, seafood, poached eggs, or light meats like veal and pork for an elegant touch to any dish.