Sauce mousseline is a hollandaise that is refined with whipping cream. It goes very well with fish and asparagus. I used to prepare hollandaise in the past according to the recipe posted some years ago, but this asparagus season I started with Roux’s recipe. What a great decision! It beats every hollandaise I had before. It is not beaten over steam, but on a heat diffuser, however I am not sure if that is what makes the difference. On Saturday I found some fava beans in a tiny shop, and I (...)
Click here to read more ...
Tags: Mousseline, Sauce
