Mousseline

Hollandaise lightened with whipped cream just before serving. Twice the volume, half the weight, and it will not wait.

3 pc — egg yolk

160 g — clarified butter

80 ml — double cream

5 ml — lemon juice

3 g — salt

Make a Hollandaise and let it come down to just warm. Cream folded into a hot sauce melts instead of lifting it.

Whip the cream to soft peaks — not stiff — and fold it in with a spatula in three goes. Serve within ten minutes.

Poached salmon, soufflés, steamed vegetables.