Capsaicin Free Hollandaise Sauce with Ginger & Fennel

Classic hollandaise gets its richness from emulsified butter and egg yolks, but this version layers in something a little unexpected — fresh ginger and optional fennel fronds that lift the whole sauce with brightness and a subtle anise note. The double-boiler method keeps the heat gentle and controlled, giving you that glossy, spoon-coating consistency without scrambling the yolks. Whisking the warm butter in slowly is the real key here, and the recipe walks you through exactly how to do it so the emulsion holds beautifully every time. For anyone avoiding capsaicin, hollandaise can actually be a surprisingly tricky sauce to navigate — many restaurant versions and jarred shortcuts sneak in cayenne or white pepper with heat. This one skips all of that entirely, relying on white wine vinegar and ginger for its gentle kick, so you get complexity and depth without any of the burn. The ginger brings warmth that feels lively rather than spicy, making it a genuinely satisfying swap. Draped over poached eggs, steamed asparagus, or a simple piece of fish, this sauce turns an everyday plate into something that feels a little special.

About Fig

Fig 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 →