Mousseline Sauce

Ingredients

• 1 C heavy cream
• 1 qt Hollandaise sauce

Directions

1. Fold Sauce: Whip heavy cream to stiff peaks, then gently fold into Hollandaise until combined.
2. Ratio Guide: For other quantities, maintain a 1:4 ratio of whipped cream to Hollandaise.

Chef's Notes

• The sauce can be further flavored with fresh herbs, citrus juices, or other aromatics to taste.

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