The last of week of August deserves recognition, especially for those of us living in the northern hemisphere. It has been a long, hot summer. Celebrate by preparing your favorite fish selection and serving it with a lovely Mousseline sauce, which is a Hollandaise sauce with stiff peaks of heavy cream folded into to the Hollandaise sauce. To make the Hollandaise Sauce pre-cut unsalted butter pieces from 1 and quarter sticks. In a double boiler, on the stove, heat 1 and half teaspoons of white wine vinegar and stir in 2 egg yolks with a whisk. Quickly add the butter, piece by piece. Add a dash of lemon juice and season with kosher salt. Then, fold in a half cup of heavy whipped cream that has been whipped to stiff peaks. Wow! What a pick-me-up and a needed welcome to September. © Kelly McBride Loft