Gluten Free Ginger-Lime Hollandaise
Hollandaise is one of those sauces that feels impossibly luxurious, and this ginger-lime version takes the classic French technique somewhere bright, bold, and a little unexpected. The combination of fresh lime juice, finely grated ginger, and a whisper of cayenne gives the rich, buttery base a lively kick that works beautifully over eggs, steamed vegetables, grilled fish, or roasted asparagus. Because the entire sauce is built from egg yolks, butter, citrus, and aromatics, it is naturally free of gluten without any substitutions or workarounds required — just clean, real ingredients doing exactly what they are supposed to do. The double-boiler method keeps the yolks from scrambling, and adding the butter one piece at a time is the key to that silky, spoonable texture. Pasteurized egg yolks and careful temperature monitoring bring the sauce to a safe 160°F, so you get all the indulgence with none of the guesswork. It comes together faster than you might expect, and the payoff — a glossy, tangy, ginger-forward sauce that coats everything it touches — is absolutely worth the attention it asks for.
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!