⭐ Arrowroot Starch Slurry (Best Fat-Free Option)
1 tablespoon arrowroot starch mixed with 3 tablespoons water per 1 egg yolk Quick tip: Thickens the sauce but lacks emulsification; results in a thinner, less stable sauce.
Arrowroot starch acts as a thickening agent by gelatinizing when heated with liquid, helping to increase viscosity. However, it does not contain emulsifying agents like lecithin, so it cannot stabilize the fat and acid mixture in Hollandaise.
Use the slurry to thicken the sauce gently, combining with melted butter and lemon juice off heat to avoid clumping. The sauce requires constant whisking and careful temperature control.
The final product will be thinner, less creamy, and prone to separation, lacking the characteristic richness and mouthfeel of classic Hollandaise.