Chestnut Free Hollandaise Sauce with Ginger & Fennel
Hollandaise has a reputation for being fussy, but this version is genuinely approachable once you understand the double-boiler method and the slow butter drizzle. The result is a glossy, velvety sauce with a gentle warmth from fresh ginger and a subtle anise-like brightness from the optional fennel fronds — a combination that feels both classic and quietly unexpected. Egg-yolk emulsion sauces can sometimes hide surprising additives when bought pre-made, so making it from scratch with just a handful of clean, straightforward ingredients gives you full control over what goes into the bowl. The pasteurized yolks are whisked to a safe internal temperature right in the recipe, so you get that rich, custardy texture without cutting corners on food safety. Spoon it over poached eggs, steamed asparagus, or grilled fish and it instantly elevates the whole plate. Once you nail the technique, you'll wonder why you ever reached for a packet.
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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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