Mousseline Sauce (French Sauce au Mousseline)

This mousseline sauce recipe has all the smooth, flavourful elements of hollandaise sauce, with the added benefit of a generous addition of rich whipped cream. It's sometimes called sauce Chantilly, reminiscent the favourite dessert sauce, Chantilly cream, because of the airy cream component. Mousseline translates as muslin in French, so classic mousseline sauce needs to be served with other equally delicate textured foods, like fish.

3 egg yolks, from large eggs
½ lb unsalted butter, melted
1½ tsp. lemon juice, freshly squeezed
sea salt
½ cup whipped cream (measured after whipping)

In a small saucepan set over low heat, whisk 2 egg yolks into a 2 Tbsp. of the butter, melted. Continue whisking the butter into the egg mixture, 2 tsp. at a time, until all the butter is thoroughly incorporated into the sauce. The sauce will be thick, smooth, and glossy.

Whisk the lemon juice and salt into the hollandaise sauce, and then continue stirring it for 1 minute. Remove the sauce from the heat, gently fold in the unsweetened whipped cream, and serve it immediately.

Makes 2⅓ cups or 16 servings.