Caviar for breakfast is pretty much the ultimate indulgence. Unfortunately, spending that much money on a regular basis is not in the cards for most of us. Hot sauce, on the other hand, is loved by every living person on earth and is not expensive. But what does hot sauce have to do with caviar? Nothing—but also everything. With a little spherification, you can make caviar-shaped hot sauce spheres that will make your taste buds feel rich and fancy.
Spherification is the process of encapsulating a liquid in a thin membrane that mimics the exciting pop that you would get from caviar. To achieve spherification, you’ll need some ingredients that you probably don’t have at home. Sodium alginate and calcium chloride will give you that coveted membrane, and sodium citrate will reduce the acidity of the hot sauce by acting as a buffer.
Once you’ve got your faux caviar ready to go, the possibilities are endless. They’ll add excitement to scrambled and fried eggs. They’ll fit snugly in the ridges of waffles. You could add them to your bloody mary to make it a little classier.
Note: Use the below measurements in grams for more precision.
Hot Sauce Caviar
3/4 cup (200 grams) hot sauce (I like Frank’s)
1/4 teaspoon (2 grams) calcium lactate
1/8 teaspoon (1 gram) sodium citrate
11/4 cups (300 grams) water
1/8 teaspoon (1.5 grams) sodium alginate
How to Make It
Mix the calcium lactate and sodium citrate into the hot sauce until combined. Pass through a fine mesh sieve to remove any air bubbles.
Make your alginate bath: Blend water and sodium alginate until dissolved. Let rest to dissipate the air bubbles, anywhere from 1-12 hours, or pass gently through a fine sieve.
Make your caviar: Make sure everything has been chilled. Using a dropper or small spoon, make little caviar-sized drops into your calcium bath. Let sit for a minute or two and then scoop out and rinse. Hold in water, then remove with a fine mesh sieve.