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0:45
- Chives hollandaise - This chives hollandaise is a lighter version of the classic hollandaise sauce. Fresh chives are mixed into the butter, which gives the sauce a green color and a fresh, mild onion taste. The egg yolk makes the sauce creamy, and the gastrique adds a little acidity so it doesn’t feel heavy. Served as a foam, it feels light and does not overpower the dish, showing how small changes can make a classic sauce more modern. Full recipe on the link in bio. #espuma #hollandaise #chiv
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Espuma holandesa de yuzu. Receta disponible en nuestro canal de Youtube. ------------ Yuzu hollandaise espuma. Recipe available on our Youtube channel. #vakuum #vakuumlippo #martinlippo #chefstagram #chefsroll #chefshool #chefswords #foam #espumas #molecularfood #moleculargastonomy | Chef Martin Lippo
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0:17
Hollandaise Foam 🍳 Get the Recipe on @gronda. Find the link in the bio. The bright yellow sauce that balances a perfectly poached egg with its acidity, at the same time adding to its decadence, is why hollandaise has become a staple at breakfast. But how do you improve something that is as close to perfect as it gets? Chef @angelos_koligliatis uses the help of a siphon to incorporate air and turn a creamy hollandaise into a stable foam. The final result is a poached egg with volume, texture and
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