I always used the yolk of the egg for preparing mousseline sauce, but sometimes I see recipes on the web where they use the white of the egg.
Like in the definition on this site epicurious
mousseline [moos-LEEN] 1. Any sauce to which whipped cream or beaten egg whites have been added just prior to serving to give it a light, airy consistency.
So what's the 'orthodox' way of making mousseline sauce?
And what difference would it make to use the whites instead of the yolks?
I guess, I will have to try it one of these days, but was wondering about.