ChefSteps

Egg White Hollandaise

Season 2016 Episode 21

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.

Aired: 05/31/16

Rating: NR

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