Low Sodium Ginger-Lime Hollandaise

Total time25 min

Prep time10 min

Cook time15 min

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Ingredients

4 servings

3 pasteurized egg yolks
Vital Farms Pasture Raised Large Brown Eggs Egglands Best Organic Large Brown Eggs - 12 Count Eggland's Best Classic Large White Eggs, 12 count Egglands Best Cage Free Large Brown Eggs - 12 Count Vital Farms Pasture-Raised Organic Large Eggs
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2 tbsp fresh lime juice (from about 2 limes)
1 tbsp cold water
½ cup (1 stick) unsalted butter
1 tbsp fresh ginger, finely grated
½ tsp lime zest, finely grated
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
pinch of cayenne pepper (optional)

Instructions

1
Cut the butter into 8 roughly equal pieces and set aside at room temperature. Fill a small saucepan with about 1 inch of water and bring to a bare simmer over medium-low heat — the water should steam but not boil.
2
In a heatproof bowl that fits snugly over the saucepan without touching the water, whisk together the pasteurized egg yolks, lime juice, and cold water until the mixture is pale and slightly thickened, about 1 minute.

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