Gluten Free Hollandaise Sauce with Ginger & Fennel
Classic hollandaise is already a naturally gluten-free sauce, but this version takes things up a notch with the warm, slightly spicy kick of fresh ginger and the delicate anise note of fennel fronds. The result is a silky, rich emulsion that feels restaurant-worthy but comes together in a single bowl over a pot of simmering water. Using pasteurized egg yolks and bringing the mixture to 160°F means you're not cutting corners on food safety — you're just cooking smart. The technique of adding warm melted butter in a slow, steady drizzle is the real secret to that glossy, spoon-coating consistency. It's a sauce that works beautifully over poached eggs, steamed vegetables, or grilled fish, and the optional fennel fronds make it look as impressive as it tastes. Since every ingredient here is straightforwardly whole and unprocessed, there's no need to scan labels or second-guess anything — just whisk and enjoy.
About FigFig 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!