Turkey Free Ginger-Lime Hollandaise
Hollandaise is one of those sauces that feels impossibly luxurious, and this citrus-forward twist takes it somewhere even more exciting. Bright lime juice and freshly grated ginger cut right through the richness of the butter, giving you a sauce that's silky and indulgent but with a lively, almost tropical edge. The double-boiler method keeps the egg yolks gently cooked and perfectly emulsified — no scrambled eggs, no broken sauce, just that glossy, spoonable consistency you're after. Pasteurized yolks are whisked to a safe 160°F, so you get all the classic creaminess without any food-safety guesswork. A pinch of cayenne at the end adds just enough heat to make every bite interesting. This sauce is completely free of poultry in any form, which makes it a smart, elegant choice when you need something rich and impressive without reaching for the usual suspects. Drape it over steamed vegetables, poached eggs, or grilled fish and watch it disappear.
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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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