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.
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.
Sounds like a glacage, A hollandaise, fold in whipped cream, put it under a broiler, had it on the menu a fancy place I worked, was hit or miss with the guests(mostly American) who probably don't know what a hollandaise is
Vin Blanc, just means white wine used in other sauces. So you whip a mousilline in plain white wine?? Which would suck. Not new burg or thermador, crushing crayfish shells/ lobster shells doin't it right
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.
I did the same thing on a portion of French Turbot and garnished it with orange segments. We called it "American" sauce but I know that's not it.
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