Almond Free Hollandaise Sauce with Ginger & Fennel
Rich, glossy, and deeply aromatic, this hollandaise brings a fresh twist to a classic French sauce with the warm bite of ginger and the delicate anise-like sweetness of fennel fronds. The double-boiler method keeps the heat gentle and controlled, which is exactly what you need to coax those egg yolks into a silky, emulsified sauce without scrambling them. Adding the melted butter in a slow, steady drizzle while whisking constantly is the key move here — patience pays off in a sauce that's thick enough to coat a spoon and luxurious enough to make any dish feel special. Store-bought hollandaise packets and restaurant versions often sneak in unexpected additives, so making it from scratch with these straightforward ingredients means you know exactly what's going into the bowl. The ginger adds a subtle warmth that cuts through the richness of the butter, while the optional fennel fronds finish things off with a pop of color and herbal brightness. Spoon it over poached eggs, steamed asparagus, or grilled fish and watch it disappear fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 pasteurized egg yolks
- 1 tbsp water
- 1 tsp white wine vinegar
- ½ tsp fresh ginger, finely grated
- ½ cup unsalted butter
- ¼ tsp salt
- 1 tbsp fresh fennel fronds, finely chopped (optional)
Instructions
- 1
Melt the butter in a small saucepan over low heat until fully liquid, then remove from the heat and set aside — it should be warm but not bubbling.
- 2
Fill the same saucepan with about 1 inch of water and bring to a bare simmer over medium-low heat. Set a heatproof bowl over the pan, making sure the bottom of the bowl does not touch the water.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!