Pork Free Ginger-Lime Hollandaise
Hollandaise is one of those sauces that sounds intimidating but is completely achievable at home, and this bright, tropical twist makes it worth every whisk stroke. The combination of fresh lime juice, lime zest, and finely grated ginger transforms the classic rich, buttery base into something with real personality — tangy, a little spicy, and deeply aromatic. Using pasteurized egg yolks and bringing the mixture to 160°F means you're hitting the food-safety sweet spot without sacrificing that silky, pourable texture. The double-boiler method keeps the heat gentle and controlled, so the sauce emulsifies beautifully rather than scrambling. Every ingredient here is naturally free from pork and pork-derived products, so there's no need to scrutinize labels or swap anything out — just cook with confidence. Drape it over poached eggs, steamed vegetables, or grilled fish and watch it disappear fast.
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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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