Low FODMAP Ginger-Lime Hollandaise
Classic hollandaise is already a showstopper, but this bright, zippy version takes things somewhere genuinely exciting. Fresh lime juice and finely grated ginger replace the usual lemon and tarragon, giving the sauce a lively, almost tropical edge that pairs beautifully with eggs, grilled fish, or roasted vegetables. The double-boiler technique keeps the egg yolks gently cooked to a safe 160°F without scrambling them, resulting in that signature silky, spoonable texture every time. Because the ingredient list sticks to butter, egg yolks, lime, ginger, and a pinch of cayenne, there are no hidden high-FODMAP culprits like garlic or onion sneaking in — just clean, bold flavor. Hollandaise can feel intimidating, but the method here is forgiving as long as you keep the heat low and add the butter one piece at a time. The optional cayenne adds a gentle warmth that plays off the ginger beautifully without overwhelming the sauce. Make it right before serving and it will hold over warm water for up to 20 minutes, giving you a comfortable window to get everything else on the table.
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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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