Breastfeeding Friendly Ginger-Lime Hollandaise
Rich, velvety, and bright with citrus, this hollandaise gets a lively twist from fresh ginger and lime zest that makes it feel anything but ordinary. One of the trickiest parts of enjoying a classic hollandaise while nursing is the traditional use of raw or barely-cooked egg yolks — this recipe solves that by cooking the yolks over a double boiler until they reach 160°F, a verified food-safe temperature confirmed with an instant-read thermometer. Pasteurized egg yolks add another layer of reassurance, so you can drizzle this sauce freely without second-guessing yourself. The slow, piece-by-piece addition of butter creates that signature silky texture, while the ginger and lime zest bring a fresh, zingy lift that cuts through the richness beautifully. Cayenne is entirely optional, so you can dial the heat up or down depending on your preference. It comes together in one bowl over a gentle simmer, making it far less intimidating than its fancy reputation suggests. Spoon it over poached eggs, steamed vegetables, or grilled fish and watch it instantly elevate the whole plate.
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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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