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Sauce Help

3K views 9 replies 7 participants last post by  chefross 
#1 ·
Can anyone here help me recall the name of a sauce I frequently made as a youth? It was a Hollandaise Mousseline with fish veloute added. In my younger days it was set atop a stuffed lobster and placed under a salamander where it would puff and brown.

Thank you!
 
#7 · (Edited)
Sauce vin blanc from classical French cuisine is Hollandaise with reduced fish fumet made with white wine added to it. A mousseline is Hollandaise combined with whipped cream.

Thermador involves bechamel and mustard, not Hollandaise. Newburg uses a sherry veloute and tomalley, not Hollandaise.

Chefron was looking for a sauce name, not personal opinions nor a cooking lesson.

Glacage is a technique not a sauce name.
 
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