Hazelnut Free Ginger-Lime Hollandaise
Hollandaise has a reputation for being fussy, but this bright, citrusy version is absolutely worth the effort. The double-boiler method keeps the egg yolks gently tempered while you whisk in cold butter piece by piece, building a sauce that's silky, rich, and deeply satisfying. Fresh ginger and lime zest cut right through that buttery richness, giving the whole thing a lively, almost tropical edge that feels completely different from the classic French original. Every ingredient here is straightforward — egg yolks, butter, citrus, and spice — so there's no need to scan labels or worry about hidden nut-based additives sneaking into your sauce. The optional pinch of cayenne adds just enough heat to keep things interesting without overwhelming the ginger-lime combo. Spoon 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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