ChefSteps

Egg White Hollandaise

In this hollandaise recipe, we cut the fat in half, but with the help of some modernist ingredients, we’re still able to create a durable and delicious foam. The secret: we replace the egg yolks with lambda carrageenan, a tasteless, naturally occurring thickening agent that helps stabilize the sauce and create a velvety texture.

Egg White Hollandaise

2m 39s

In this hollandaise recipe, we cut the fat in half, but with the help of some modernist ingredients, we’re still able to create a durable and delicious foam. The secret: we replace the egg yolks with lambda carrageenan, a tasteless, naturally occurring thickening agent that helps stabilize the sauce and create a velvety texture.

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