Pescatarian Ginger-Lime Hollandaise
Classic hollandaise is already a showstopper, but this version takes things somewhere brighter and bolder with fresh lime juice, fragrant grated ginger, and a hit of zest that cuts right through the richness of the butter. The double-boiler method keeps the egg yolks gently tempered so the sauce builds into something silky and luxurious without scrambling — and hitting that 160°F mark means you're getting food-safe results without sacrificing texture. Adding the butter one piece at a time is the real secret here: it gives you full control over the emulsion and produces a sauce that's thick, glossy, and clings beautifully to whatever it's drizzled over. The cayenne is optional, but even a pinch adds a subtle warmth that plays off the citrus in a really satisfying way. This sauce is a natural fit alongside poached fish, grilled shrimp, or steamed asparagus — anywhere you want something that feels restaurant-worthy but comes together in a single bowl. It holds well over warm water for up to 20 minutes, so you can time it around the rest of your meal without stress.
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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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