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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.
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