Cinnamon Free Hollandaise Sauce with Ginger & Fennel
Hollandaise is one of those sauces that feels like a luxury, and this version delivers all the richness and silkiness you'd expect — with a twist that makes it genuinely exciting. Fresh ginger replaces the usual warm spice notes, bringing a bright, clean heat that lifts the buttery base without overwhelming it. The optional fennel fronds add a delicate, herby finish that makes the whole thing feel a little more refined. For anyone avoiding cinnamon, classic hollandaise is usually safe, but spiced or flavored versions can sneak it in — here, every ingredient is clearly spelled out, so there's no guesswork. The double-boiler technique keeps the egg yolks from scrambling, and the slow butter drizzle is what gives you that glossy, coat-the-spoon consistency. It's the kind of sauce that makes eggs Benedict, steamed vegetables, or grilled fish feel like a restaurant-worthy plate.
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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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