Cashew Free Ginger-Lime Hollandaise
Hollandaise has a reputation for being fussy, but this bright, aromatic version is absolutely worth the effort. Built on a classic double-boiler technique, it transforms egg yolks and real butter into a silky, spoonable sauce with serious depth. Fresh ginger and lime zest give it a lively, almost tropical lift that makes it feel completely different from the standard brunch staple. The cayenne adds just enough warmth to keep things interesting without overwhelming the citrus. Because the entire sauce is built from scratch with whole, recognizable ingredients — egg yolks, butter, fresh lime, ginger — there's no need to scan labels or worry about shared-facility warnings that often come with pre-made sauces and spice blends. Every element here is naturally free of tree nuts, so the sauce is as clean as it is delicious. The pasteurized yolks are whisked to 160°F, so you get that luscious, custardy texture with a proper food-safe foundation. Drape it over poached eggs, steamed vegetables, or grilled fish and watch it disappear fast.
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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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