Egg White Hollandaise
Jun 3, 2016
All the velvety texture of hollandaise, with half the fat.
In this hollandaise recipe, we cut the fat in half, but with the help of some modernist ingredients, were 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. Citric acid and champagne vinegar round out the flavor, so you can dress up your breakfast without blowing your diet.
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