Breastfeeding Friendly Hollandaise Sauce with Ginger & Fennel
Rich, velvety, and lifted with a gentle warmth from fresh ginger, this hollandaise is the kind of sauce that makes any plate feel like a special occasion. The double-boiler method keeps the heat gentle and controlled, and using pasteurized egg yolks means you can enjoy a classic egg-yolk sauce with real peace of mind — a genuine win when you're being thoughtful about what goes into your body while nursing. The butter is added slowly in a thin, steady stream, building that signature silky texture without shortcuts or store-bought mystery ingredients. Ginger brings a subtle digestive brightness that pairs beautifully with the richness of the butter, and the optional fennel fronds add a delicate, herby finish that keeps things feeling fresh rather than heavy. The recipe also calls for unsalted butter, so you stay in full control of the sodium. Drizzle it over poached eggs, steamed vegetables, or fish for a restaurant-worthy result that comes together right in your own kitchen.
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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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