Beef Free Hollandaise Sauce with Ginger & Fennel
Classic hollandaise is already a rich, luxurious sauce, but the addition of fresh ginger and optional fennel fronds takes it somewhere genuinely exciting — bright, aromatic, and a little unexpected. This version is built entirely on eggs, butter, and a handful of pantry staples, so there's nothing here that comes from beef or beef-derived ingredients, making it a confident choice when you need to keep things animal-specific. The double-boiler method keeps the heat gentle and controlled, which is the real secret to a silky, broken-free emulsion. Whisking the warm butter in slowly — starting with just a few drops — gives the egg yolks time to grab onto each fat droplet and build that glossy, spoon-coating texture. The ginger adds a subtle warmth that cuts through the richness beautifully, while the fennel fronds (if you use them) bring a delicate, anise-like freshness that makes the whole sauce feel a little more refined. Serve it immediately over poached eggs, steamed vegetables, or fish for maximum impact — this one doesn't like to wait around.
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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.
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