Go to the Recipe: Egg White Hollandaise
Nice variation which likely makes it lighter. Can i substitute lambda with either kappa or iota?
how to adapt this to a bearnaise? im worried about clogging the siphon
I just made this and added some tarragon and a few peppercorns in the vinegar as it was reducing and then strained and proceeded with the recipe as written. Worked pretty well for me.
Doubtful. Lambda is a thickener (doesn't form gels) when used alone and has a synergy with milk proteins. Kappa and iota are gelling agents so i don't think it would work very well.
This came out a bit airier than I'd like - small bubbles throughout and didn't flow very well - more like a light foam than a thick hollandaise consistency. Any help on adjusting the recipe to get a slightly more liquid, flowing consistency would be much appreciated!
Chef Nick thinks the issue may be that it was not blended for as long as necessary or that you may need another charge on your siphon. Thanks!
I'll try out those adjustments. Thank you!
Thanks Cory. If I simply need to thicken, could I use Xanthan?
Carrageenan, Lambda-Thickening-Lambda carrageenan forms viscous, non-gelling solutions.
Xanthan gum-thickening, stabilizing-Xanthan gum forms pseudo-plastic viscous solutions, which are pH and temperature stable compared to other thickeners. The pseudo-plasticity makes
xanthan gum also suitable as a stabiliser of suspensions, emulsions and foams.
Xanthan may work, but what I've read, with the interaction with the egg white, is it will probably form a very airy foam. Hollandaise is supposed to be a relatively dense creamy sauce. Give it a shot anyway, though.
If storing in the fridge for a few days, would you do that in the Siphon but before charging?
Can I substitute xanthan gum for carrageenan? How much would I use if so? I've never used carrageenan before, so I have no idea how good of an emulsifier it is compared to xanthan.
Can the butter qty be increased, or will that result in a broken emulsion?
