Sauces and Dips

Also called Sauce Chantilly when applied to Hollandaise derivatives, Mousseline lightens Béarnaise by folding in softly whipped cream, yielding an airy, cloud‑like finish perfect for delicate fish or steamed vegetables.

Ingredients

• ¾ cup prepared Béarnaise sauce (see here)
• ½ cup heavy cream (35% fat), whipped to soft peaks

Method

1. Whip cream: In a chilled bowl, whip cream just until soft peaks form.
2. Fold: Gently fold whipped cream into warm (not hot) Béarnaise, maintaining as much air as possible.
3. Serve immediately to preserve texture.

Nutrition Facts (per 3 Tbsp / ~45 g)

Servings: Makes ~8 servings (3 Tbsp each)

FAQs

• Can I stabilize the cream?
  Add 1 tsp unflavored gelatin dissolved in a little water before whipping.
• How to re‑fluff if it collapses?
  Whisk lightly off heat to reincorporate air—avoid overmixing.

Substitutions

• Dairy‑free: Use coconut cream whipped similarly.
• Lower‑fat: Fold in ¼ cup whipped yogurt instead of full cream.