Cinnamon Free Ginger-Lime Hollandaise
Hollandaise is one of those sauces that feels impossibly luxurious, and this bright, zippy version delivers all of that richness with a tropical twist. Fresh lime juice and zest replace the usual lemon, while finely grated ginger adds a warm, aromatic kick that makes the whole thing feel alive. The double-boiler method keeps the egg yolks gently coaxing into a silky emulsion — whisking in cold butter piece by piece until the sauce is glossy, thick, and absolutely spoonable. For anyone navigating a sensitivity to cinnamon, this recipe is a natural fit: every single ingredient is straightforward and easy to verify, with no spice blends or pre-mixed seasonings that might sneak in unwanted flavors. The optional pinch of cayenne adds just enough heat to balance the citrus without complicating anything. Drape it over poached eggs, grilled fish, or roasted asparagus 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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