Egg White Hollandaise
Season 2016 Episode 21 | 2m 39s
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, 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.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
Egg White Hollandaise
Season 2016 Episode 21 | 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.
Problems playing video? | Closed Captioning Feedback
How to Watch ChefSteps
ChefSteps is available to stream on pbs.org and the free PBS App, available on iPhone, Apple TV, Android TV, Android smartphones, Amazon Fire TV, Amazon Fire Tablet, Roku, Samsung Smart TV, and Vizio.
Get Recipes from PBS Food
Celebrate food and cooking with recipes from your favorite PBS shows, PBS Food bloggers and more.Providing Support for PBS.org
Learn Moreabout PBS online sponsorship
Support for PBS provided by: