BHA & BHT Free Ginger-Lime Hollandaise
Hollandaise is one of those sauces that feels impossibly luxurious, and this ginger-lime version takes that richness somewhere bright and unexpected. Fresh lime juice and zest cut through the butter with a citrusy tang, while finely grated ginger adds a warm, aromatic kick that makes every bite feel alive. Because every ingredient here is whole and unprocessed — real butter, fresh citrus, pasteurized egg yolks — you sidestep the preservatives that sneak into so many packaged sauces and condiments, including BHA and BHT. The double-boiler method keeps the emulsion stable and the yolks safely cooked to 160°F without scrambling them, so the technique is as reliable as it is elegant. A pinch of cayenne at the end is optional but genuinely worth it if you want a little heat to balance the citrus. Spoon it over poached eggs, grilled fish, roasted asparagus, or steamed vegetables and watch an ordinary plate transform into something restaurant-worthy. Once you've made hollandaise from scratch, the jarred stuff simply won't cut it anymore.
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Learn more →Ingredients
4 servings
- 3 pasteurized egg yolks
- 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
- 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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