Hello and welcome back to The Stone Soup Cook! I’m so glad you’re here!
Here in Northern California, we have been enjoying some of the most beautiful weather of the entire year. It’s been breezy–but an on-shore breeze, which keeps things nice and cool–sunny and clear during the day, but foggy and cloudy in the morning, which has been bringing us just a hint of fall. This morning, it was chilly–I actually needed a little sweater–and I could smell a hint of moisture and pine trees–simply marvelous. And the chill in the air is signaling the grapes to start their fall wind-down process:
What a gorgeous time of the year! I can’t imagine we won’t get a hit of summer heat in the near future, but we’re enjoying this glorious weather while we can!
But enough of that–today, I’m continuing my deep dive into Hollandaise sauce, the sixth in my exploration of the seven “mother” sauces of California Cuisine. Last week, I shared a recipe for basic Hollandaise sauce, in a post earlier this week, I shared my recipe for Sauce Maltaise, which is a gorgeous, silky derivation of Hollandaise sauce that includes the juice and zest of blood oranges and today, I’m sharing my recipe for Sauce Mousseline, which is another derivation of Hollandaise sauce that includes whipped cream.
Mousseline in French means “muslin,” which is a soft, lightweight fabric. Sauce Mousseline is a luxuriously silky and light sauce that is made by folding whipped cream into Hollandaise sauce. It’s sort of Hollandaise sauce “light” if you will, and it pairs beautifully with delicate fish dishes, eggs and green vegetables like asparagus and broccoli. For this reason, I think it has earned a place in California Cuisine. While California Cuisine typically rejects heavy sauces that can mask the flavors of fresh ingredients, Sauce Mousseline is an accompaniment to delicate fish that retains the richness of traditional Hollandaise sauce, but lightens it with the addition of the whipped cream and allows the fresh flavors of the of-the-moment ingredients to shine through.
You will also see this sauce called “chantilly,” but do not confuse it with the lusciously sweet, creamy dessert topping. Sauce Mousseline is decidedly NOT sweet, and won’t enhance your Thanksgiving pies!
This sauce would also be gorgeous with the addition of fresh herbs such as thyme, dill, tarragon or even rosemary. Experiment and see what happens!
Up next will be Sauce Choron, which is basically Hollandaise sauce with a hit of tomato paste. Look for it later this week.
Until then–
Peace, love, good dogs and good food,
Keri
