Hollandaise sauce is a classic of French cuisine, known for its creamy texture and delicate balance of flavor 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 search 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, notable for its emulsification process, which requires technical skill to prevent curdling. Flaxfiber not only provides the right texture and consistency, but also provides 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.

We are pleased to announce that our team of chefs have worked on the creation of an exclusive dossier of savory recipes, featuring Flaxfiber. It will be available soon on our blog, giving professional chefs and modern cooking enthusiasts the tools to elevate their creations to the next level.