Hollandaise sauce is a classic of French cuisine, known for its creamy texture and delicate balance of flavour between acid and fat. Traditionally made with egg yolks, butter and a touch of lemon, it is often used to accompany steamed vegetables, fish, and the famous eggs Benedict. However, in our constant quest for innovation, we have developed a modern version: an egg-free hollandaise, where we use Flaxfiber, a naturally occurring thickener derived from flax fiber.
Hollandaise is one of the five mother sauces of French cuisine, noted for its emulsification process, which requires technical skill to avoid cutting. Flaxfiber not only provides the right texture and consistency, but also provides a stability that ensures the sauce remains perfectly emulsified. By using yuzu instead of lemon, we offer a citrus and exotic twist that enhances the sophistication of this recipe.
Yuzu Hollandaise (egg-free)
Ingredients
- 100 g Mineral water
- 50 g Yuzu puree Adamance
- 5 g Flaxfiber Sosa Ingredients
- 100 g Clarified butter
Instructions
- Pour the water, yuzu puree, Flaxfiber and salt into a bowl.100 g Mineral water, 50 g Yuzu puree, 5 g Flaxfiber
- Blend with an electric mixer until a homogeneous mixture is obtained. Gradually add the clarified butter at about 40°C, constantly emulsifying with the electric whisk.100 g Clarified butter
- Set aside at a warm temperature (between 25-35ºC) to prevent the butter from solidifying.
We are pleased to announce that our team of chefs have worked on the creation of an exclusive dossier of savoury recipes, featuring Flaxfiber. It will be available soon on our blog, giving professional chefs and modern cooking enthusiasts the tools to take their creations to the next level.