Mustard Free Hollandaise Sauce with Ginger & Fennel
Classic hollandaise is one of those sauces that feels luxurious and intimidating in equal measure, but this version is genuinely approachable and delivers serious flavor. The combination of fresh ginger and optional fennel fronds takes the sauce somewhere unexpected — warm and slightly aromatic, with a brightness that cuts right through the richness of the butter. Many store-bought or restaurant versions of hollandaise sneak in prepared condiments that can contain hidden mustard, so making it from scratch with these straightforward ingredients gives you full control over what goes into the bowl. The double-boiler method keeps the egg yolks from scrambling, and adding the melted butter in a slow, steady drizzle is the key to that silky, spoon-coating consistency you're after. Pasteurized egg yolks and a careful eye on temperature mean you're not cutting corners on food safety either. Spoon it over poached eggs, steamed asparagus, or grilled fish and it genuinely elevates whatever it touches.
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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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