Coconut Free Ginger-Lime Hollandaise
Hollandaise is one of those sauces that sounds intimidating but delivers an absolutely luxurious payoff — and this bright, zesty twist takes it somewhere genuinely exciting. Fresh lime juice and finely grated ginger cut right through the richness of the butter, giving you a sauce that feels both indulgent and alive. The double-boiler method keeps the egg yolks gently coaxing into a silky emulsion rather than scrambling, and adding the butter one piece at a time is the key to that glossy, spoon-coating finish. Many store-bought or restaurant versions of flavored hollandaise sneak in unexpected additives, so making it from scratch with these straightforward ingredients means you know exactly what's going into the bowl. A pinch of cayenne at the end adds just enough warmth to make every component sing together. Spoon it over poached eggs, grilled fish, steamed asparagus, or really anything that deserves a little elevation — this sauce has range.
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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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