Shellfish Free Ginger-Lime Hollandaise
Hollandaise has a reputation for being fussy, but this bright, aromatic version is absolutely worth the effort. Tangy lime juice replaces the classic lemon, and freshly grated ginger adds a warm, zippy depth that makes the sauce feel completely alive. The double-boiler method keeps the egg yolks gently tempered — whisked to a safe 160°F before the butter ever goes in — so you end up with a silky, spoonable sauce that's rich without being heavy. Butter goes in one piece at a time, which is the real secret to that glossy, coat-the-back-of-a-spoon consistency. A pinch of cayenne at the finish gives it just enough heat to keep things interesting. This sauce is a natural fit for eggs Benedict, steamed vegetables, or grilled fish, and because every ingredient here is straightforward and whole, there's no need to scan labels for hidden shellfish derivatives or seafood-based flavor boosters. Make it once and it'll become your go-to for any brunch spread that needs a little showstopper moment.
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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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