MSG Free Ginger-Lime Hollandaise
Hollandaise is one of those sauces that feels impossibly luxurious, and this ginger-lime version takes that richness somewhere bright and unexpected. Fresh lime juice and zest cut right through the butter, while finely grated ginger adds a warm, aromatic kick that makes every bite feel alive. Because every ingredient here is whole and unprocessed — real butter, fresh citrus, egg yolks, and a pinch of cayenne — there's no need to scan labels or second-guess what's hiding in a packet or seasoning blend. The double-boiler method keeps the emulsion stable and the eggs safely cooked to 160°F, so you get a silky, spoonable sauce without any shortcuts that could compromise texture or safety. It's stunning draped over poached eggs, grilled fish, steamed asparagus, or honestly anything that could use a little drama on the plate. Once you've made hollandaise from scratch, the store-bought versions just don't compare — and this one is genuinely hard to stop eating.
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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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