Chicken Free Ginger-Lime Hollandaise
Hollandaise has a reputation for being fussy, but this bright, citrusy version is absolutely worth the effort — and the payoff is a silky, restaurant-worthy sauce you made entirely from scratch. The double-boiler method keeps the egg yolks gently tempered, building that signature velvety texture without scrambling anything, while the cold butter pieces go in one at a time for a sauce that's genuinely smooth and glossy. Fresh lime juice and zest cut through the richness in the best possible way, and the finely grated ginger adds a warm, aromatic kick that makes this feel like a serious upgrade on the classic. A pinch of cayenne at the end gives it just enough edge to keep things interesting. Because this sauce is built entirely on eggs, butter, and fresh aromatics, there's nothing hidden to worry about — no poultry, no broth, no sneaky stock-based shortcuts that can catch people off guard in traditional sauce recipes. It's stunning draped over poached eggs, steamed vegetables, or grilled fish, and it holds beautifully for up to 20 minutes if you keep it over warm water and give it the occasional whisk.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!