Carrageenan Free Hollandaise Sauce with Ginger & Fennel

Hollandaise is one of those sauces that feels almost impossibly luxurious — silky, rich, and just acidic enough to cut through all that butter. This version gets a genuinely exciting twist from fresh ginger and optional fennel fronds, which add a subtle warmth and a faint anise brightness that makes the whole thing feel a little more alive. Because it's built entirely from egg yolks, butter, vinegar, and fresh aromatics, there's nothing hidden in here — no stabilizers, no emulsifiers, no additives you'd need to scrutinize on a label. That matters more than you'd think, since many store-bought or restaurant versions rely on processed ingredients to hold the sauce together. Here, the emulsification happens the old-fashioned way: patient whisking over a double boiler and a slow, steady stream of warm butter. The ginger integrates beautifully into the yolk base, giving every spoonful a gentle heat that lingers without overpowering. Spoon it over poached eggs, steamed vegetables, or grilled fish and it will absolutely steal the show.

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