Mousseline sauce is hollandaise to which 50 g (2 oz.) heavy cream have been added.

It is a perfect accompaniment to poached fish, eggs Benedict, asparagus, etc.

Double boiler preparation

1. In the upper part of a double boiler place the butter, egg yolks, vinegar and a pinch of salt;
2. place over boiling water and stir constantly until thickened without letting the eggs curdle;
3. finish with the lemon juice and a little pepper;
4. blend in the cream.

In the blender

1. Melt the butter in the microwave;
2. combine the first 5 ingredients in the blender; process for a few seconds to form a sauce;
3. with the blender running, add about 50 g (2 oz.) cream. If the sauce is too thick, add a little more cream.