Nutmeg Free Ginger-Lime Hollandaise
Classic hollandaise gets a bright, punchy makeover here, swapping the usual lemon for fresh lime juice and zest, then layering in finely grated ginger for a warmth that feels both familiar and completely unexpected. The result is a silky, rich sauce with a citrusy zing that pairs beautifully with eggs Benedict, steamed vegetables, grilled fish, or really anything that could use a luxurious drizzle. Traditional hollandaise recipes often sneak in a pinch of nutmeg as a finishing touch, but this version skips it entirely — relying instead on cayenne and ginger to deliver that same subtle heat and complexity without it. The double-boiler technique keeps the egg yolks gently tempered, and adding the butter one piece at a time ensures a sauce that's glossy, thick, and perfectly emulsified every time. Pasteurized egg yolks and careful temperature monitoring bring the mixture to a safe 160°F, so you get all the indulgence of a classic egg-yolk sauce with real peace of mind. A final taste-and-adjust step with salt and lime juice means you can dial the brightness up or down to suit whatever you're serving it with.
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!