Capsaicin Free Ginger-Lime Hollandaise
Classic hollandaise gets a bright, aromatic makeover here, swapping the usual lemon and white pepper for fresh lime juice, lime zest, and finely grated ginger. The result is a silky, buttery sauce with a citrusy zing and a warm, earthy depth that feels both familiar and completely fresh. Because the cayenne listed in the recipe is explicitly optional, this version is easy to keep completely free of capsaicin — just leave it out and the sauce loses nothing essential. The double-boiler technique keeps the egg yolks gently tempered, building that signature velvety texture without scrambling, and the pasteurized yolks are brought to 160°F for a food-safe finish you can feel confident about. Ginger does a lot of the heavy lifting here, delivering a gentle heat and complexity that makes the sauce feel lively without any chili burn. It's gorgeous over poached eggs, steamed asparagus, or grilled fish, and it comes together with just a whisk and a little patience.
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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)
Can be omittedcayenne pepper
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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