Seed Oil Free Hollandaise Sauce with Ginger & Fennel
Classic hollandaise is one of those sauces that feels impossibly luxurious, and this version takes it even further with the warm bite of fresh ginger and the delicate anise note of fennel fronds. Every ingredient here is exactly what it sounds like — real butter, egg yolks, white wine vinegar, and fresh aromatics — with no industrial shortcuts or hidden oils to worry about. That matters more than you might think, since many restaurant versions and jarred alternatives rely on refined vegetable or seed oils to cut costs or extend shelf life. The double-boiler method keeps the heat gentle and controlled, coaxing the yolks into a silky, stable emulsion that clings beautifully to whatever you're pouring it over. Whisking the warm butter in slowly is the key move here, and the payoff is a sauce so glossy and rich it barely needs anything else. The ginger adds just enough brightness to cut through the butter without overwhelming the classic character of the sauce. Serve it immediately while it's at its most velvety best.
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!