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foamy savoury sauce

Veal sweetbread and veal tortellini duo, caper-tarragon mousseline, hen of the woods. (The Modern, New York).

Sauce mousseline is usually a hollandaise with whipped cream whisked into it prior to serving; it’s popular with asparagus or seafood or meat dishes, sometimes with the addition of capers and tarragon.

It can also mean any savoury dish with a light, foamy texture, often with the addition of whipped cream or egg whites added just before serving.

Sauces and condiments

Text © Dana Facaros

Image by T.Tseng