Pregnancy Friendly Ginger-Lime Hollandaise
Classic hollandaise is one of those sauces that often gets quietly crossed off the list during pregnancy because of the raw-egg concern — but this version is built around that exact worry. Pasteurized egg yolks are used from the start, and the double-boiler method carefully brings the sauce to 160°F, the food-safety threshold that makes egg-yolk sauces genuinely safe to enjoy. The result is a silky, luxurious sauce that doesn't ask you to compromise on flavor or skip the good stuff. Bright lime juice and zest give it a citrusy lift, while freshly grated ginger adds a warm, aromatic kick that makes this feel anything but ordinary. A pinch of cayenne rounds it all out for anyone who wants a little heat. It comes together with simple technique — constant whisking, controlled heat, and butter added one piece at a time — so even if you've never made hollandaise before, the process is approachable and forgiving. Spoon it over poached eggs, steamed vegetables, or grilled fish and it instantly elevates the whole plate.
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Learn more →Ingredients
4 servings
- 3 pasteurized egg yolks
Ingredient noteThe eggs here are pasteurized, which kills salmonella, so the egg itself is fine during pregnancy even when it is not cooked.
- 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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