Pescatarian Hollandaise Sauce with Ginger & Fennel
Classic hollandaise is already a dream poured over eggs or steamed vegetables, but the addition of fresh ginger and optional fennel fronds takes it somewhere genuinely exciting — bright, aromatic, and a little unexpected. The ginger brings a subtle warmth that cuts through the richness of the butter, while the fennel adds a delicate anise note that makes the whole sauce feel almost restaurant-worthy. This is a pescatarian-friendly sauce through and through, built entirely on eggs, butter, and fresh aromatics with no meat-based additions hiding anywhere. The double-boiler method keeps the heat gentle and controlled, which is the real secret to getting that glossy, spoonable consistency without scrambling the yolks. Using pasteurized egg yolks and whisking the mixture to 160°F means you're hitting the food-safety mark without sacrificing the silky texture that makes hollandaise so irresistible. Drizzle it over poached salmon, grilled asparagus, or a simple eggs Benedict and watch it disappear fast.
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!