Black Pepper Free Hollandaise Sauce with Ginger & Fennel
Hollandaise is one of those sauces that feels impossibly luxurious, and this version delivers all that silky, buttery richness while swapping out the usual black pepper for something far more interesting. Fresh ginger brings a gentle warmth and brightness that lifts the egg yolks and butter without any of the sharp bite that pepper can leave behind. Optional fennel fronds add a whisper of anise-like freshness that makes the whole sauce feel a little more alive and a little less expected. The double-boiler method keeps everything gentle and controlled, so you get that perfectly thick, glossy consistency without scrambling the yolks. Because every ingredient here is straightforward and whole, there's no guessing about hidden spice blends or seasoning mixes that might sneak in unwanted heat. Drizzle it over poached eggs, steamed asparagus, or a simple piece of fish and it genuinely elevates whatever it touches.
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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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