This mildly piquant sauce enhances the flavour of salmon without overpowering it. Try it with grilled salmon steaks and samphire (as shown). It’s also delicious with steamed courgettes.
75ml (5 tbsp) double (heavy) cream
30g (2 tbsp) strong Dijon mustard
1 quantity freshly made hollandaise sauce
salt and freshly ground pepper
Whip the cream in a bowl to a ribbon consistency, then mix in the mustard until evenly blended.
Whisk the mustard cream little by little into the hollandaise. Season with salt and pepper to taste and serve immediately.
If preferred, use 1 tbsp English mustard powder dissolved in a few drops of warm water in place of the Dijon mustard.