Hot Sauce Pearls


¾cup (200mL) water

½tsp (3g) sodium citrate

½tsp (2g) sodium alginate

½tsp (2g) sugar

¼cup (60mL) hot sauce

1tsp (4.5g) calcium chloride

2cups (500mL) water –separate bowl


Place water and sodium citrate in a blender and blend for 20 seconds.

Mix sugar with sodium alginate.

With the blender on low speed, sprinkle sodium alginate/sugar onto the liquid. Mix until the powder is absorbed by the liquid (or use an immersion blender to mix the alginate/sugar into the water).

Slowly add the hot sauce while continuing to mix.

Let rest 30-45 minutes to allow all the air to escape.

Strain the hot sauce mixture through a small strainer. Pour into Spherificator.

Dissolve the calcium chloride in 500mL water by mixing with a spoon for 30 seconds.

Press the button on the Spherificator and drop the hot sauce solution into the calcium bath and leave sit for 1 minute.

Collect the pearls in a strainer, rinse under running water, drain and serve.

Photo and Recipe by Cedarlane