Celery Free Hollandaise Sauce with Ginger & Fennel
Classic hollandaise is already a showstopper, but the addition of fresh ginger and optional fennel fronds takes this silky emulsified sauce somewhere genuinely exciting — warm, aromatic, and a little unexpected. The double-boiler method keeps the egg yolks gently tempered while constant whisking builds that signature velvety texture, thick enough to coat the back of a spoon and rich enough to make any dish feel special. Ginger adds a bright, slightly spicy note that cuts through the butter beautifully, keeping the sauce from feeling too heavy. For anyone navigating celery avoidance, this recipe is naturally free of the ingredient without any substitutions required — every component is straightforward and easy to verify. Store-bought hollandaise mixes and packets can be surprisingly tricky to vet, so making it from scratch at home puts you fully in control. Serve it over poached eggs, steamed vegetables, or grilled fish and watch it disappear fast.
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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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