A Classic Turned Green

Algae comes in many different shapes, sizes, and consistencies, which makes it easy to add it to any dish. Algae have been slowly making their way into restaurants and are being used in so much more than just sushi. The benefits of algae are endless making it more and more popular not only in restaurants but also at home. Algae might be a new ingredient in your kitchen, but if you are up for experimenting with some greens at home, you can easily bring them into recipes you already know. You could for example try out this classic recipe for hollandaise sauce with a hint of chlorella.

Chlorella Hollandaise

Ingredients:

Hollandaise

• Carrots
• Celery
• Lemon
• Onion
• Butter (molten)
• Pepper
• Chlorella powder

Served with

• Asparagus
• Chlorella biomass

Directions for the hollandaise:

Boil the ingredients at 65° until the moisture is gone (water acts like glue, the ingredients are coming together). Add the egg yolk to the pot and add butter. The more butter, the thicker the sauce. Add water repeatedly until the desired consistency is achieved. Add salt & pepper & 1 gram of the chlorella powder to the hollandaise.

Serving:

Boil the asparagus for 5 min, add oil and seaweed. Put it in the oven for 5 min (200°).

Finally, arrange the asparagus with hollandaise, cress and chlorella biomass on a plate.