Lupin 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 real surprise here is the flavor twist — fresh ginger adds a subtle warmth and brightness that cuts through the richness of the butter, while optional fennel fronds bring a delicate, anise-like finish that feels almost restaurant-worthy. The ingredient list is refreshingly short and straightforward: egg yolks, butter, white wine vinegar, and a couple of fresh aromatics, with nothing hidden or processed that could sneak in unwanted additives. For anyone navigating lupin sensitivities, that simplicity is genuinely reassuring — no flour-based thickeners, no blended seasoning packets, just clean, whole ingredients doing all the work. The pasteurized yolks and the 160°F target temperature also mean you're getting a sauce that's both safe and silky. Spoon it over poached eggs, steamed asparagus, or grilled fish and it instantly elevates the whole 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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