Xanthan Gum Free Ginger-Lime Hollandaise
Classic hollandaise is already a naturally thickener-free sauce — its silky body comes entirely from the emulsion of egg yolks and butter, with no gums, starches, or stabilizers needed. This version takes that clean foundation and layers in bright lime juice, fragrant fresh ginger, and a whisper of cayenne for a sauce that feels both luxurious and lively. The double-boiler method keeps the yolks gently coaxed into a thick, glossy emulsion without scrambling, and adding the butter one piece at a time is the key to that perfectly smooth, spoonable texture. A hit of lime zest at the finish sharpens everything and makes the whole sauce pop. It's stunning draped over poached eggs or steamed vegetables, but honestly it would make a plain piece of grilled fish feel like a restaurant plate. If you've ever been burned by store-bought sauces hiding unexpected additives, making hollandaise from scratch this way puts you fully in control of every single ingredient.
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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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