High Fructose Corn Syrup Free Ginger-Lime Hollandaise
Classic hollandaise is already a labor of love, and this bright, aromatic twist takes it somewhere genuinely exciting. Fresh lime juice and finely grated ginger replace the usual lemon and neutral flavors, giving the sauce a zippy, slightly tropical edge that pairs beautifully with eggs, grilled fish, or roasted vegetables. Because every ingredient here is whole and unprocessed — real butter, fresh citrus, pasteurized yolks — there's no sneaky sweetener hiding in the mix, which is more than you can say for many bottled or packet sauces on store shelves. The double-boiler method keeps the emulsion gentle and controlled, and whisking the butter in piece by piece builds that signature velvety texture without any shortcuts. A pinch of cayenne at the finish adds just enough warmth to balance the citrus brightness. It takes a little patience, but the result is a restaurant-quality sauce made entirely from ingredients you can trust.
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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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