Tree Nut Free Ginger-Lime Hollandaise
Hollandaise has a reputation for being fussy, but this bright, tropical spin on the classic is absolutely worth the effort. Built on a double-boiler base of pasteurized egg yolks, fresh lime juice, and cold water, the sauce emulsifies into something silky and luxurious before a full stick of butter gets whisked in piece by piece. Fresh grated ginger and lime zest are stirred in at the end, giving the finished sauce a zippy, aromatic kick that cuts right through the richness. A pinch of cayenne adds just enough heat to keep things interesting without overwhelming the citrus. The whole recipe relies on straightforward pantry staples and fresh produce — no nuts, no nut oils, no hidden surprises — so it's a genuinely safe and satisfying choice for anyone navigating tree nut concerns. Spoon it over eggs Benedict, steamed asparagus, 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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