Peanut Free Ginger-Lime Hollandaise
Hollandaise has a reputation for being fussy, but this bright, tropical spin on the classic is absolutely worth the attention it demands. Fresh lime juice and finely grated ginger transform the rich, buttery base into something that feels alive — tangy, a little spicy, and completely addictive. The double-boiler method keeps the egg yolks gently tempered, and the recipe walks you through exactly when to pull the bowl off the heat so you never end up with scrambled eggs in your sauce. A pinch of cayenne at the end adds just enough warmth to make every bite interesting without overpowering the citrus. Because this is made entirely from scratch with whole, simple ingredients, there's no need to scan labels or worry about shared-facility warnings that can make store-bought condiments stressful. Drape it over poached eggs, grilled fish, or roasted vegetables and it instantly elevates the whole plate. Once you nail the technique, this will become the sauce you reach for whenever you want to seriously impress someone.
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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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