Low FODMAP Hollandaise Sauce with Ginger & Fennel
Rich, velvety, and just a little unexpected, this hollandaise gets a bright lift from fresh ginger and the delicate anise note of fennel fronds. Classic hollandaise can feel off-limits when you're watching your gut triggers, but this version keeps things clean — no garlic, no onion, no hidden high-FODMAP shortcuts. The emulsion is built the traditional way over a double boiler, whisking egg yolks with a splash of white wine vinegar and warm melted butter until the sauce is glossy and thick enough to coat a spoon. Grated fresh ginger adds a gentle warmth that plays beautifully against the richness of the butter without overwhelming the sauce. The optional fennel fronds bring a feathery, aromatic finish that makes the whole thing feel a little fancy with almost no extra effort. Spoon it over poached eggs, steamed vegetables, or grilled fish and you've got a restaurant-worthy plate that your stomach will actually thank you for.
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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)Can be omitted
fennel fronds
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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