True Sriracha lovers will douse the spicy chili sauce on pretty much anything they eat - no questions asked. But in the world of fine dining world, the addictive sauce has yet to really find its place. Until now.
Say hello to Sphereracha, a new, more sophisticated way to get your much-needed Sriracha fix. Food stylist David Ma created this twist on the beloved sauce, which turns it from its original liquid form into tiny solid spheres that resemble caviar.
According to PSFK.com, Ma created the new treat after realizing the sauce was ready for a much needed update. "For such a widely loved condiment, it seemed like Sriracha was due for something a little fancier," he told the publication.
Through the process of sphereification, where a liquid is dropped in a sodium alginate bath until a chemical reaction occurs, Ma made the update happen. He also combined the Sriracha with honey to create an elevated, spicy/sweet take on the sauce.
For now, Ma and his partner, Monica Lo, have only made Sphereracha with honey and Sriracha, but they plan to expand the flavoring offerings in the future, and even branch out with other Asian sauces, including soy sauce.
Ma also hopes Sphereracha will soon become a reality to the masses and to luxury chefs. But alas, Sriracha fans will have to make due with their travel-sized bottles until then.
h/t: Design Taxi
