Seeds Free Hollandaise Sauce with Ginger & Fennel
Rich, velvety, and just a little unexpected, this hollandaise gets a bright lift from freshly grated ginger and the delicate anise-like whisper of fennel fronds. Classic hollandaise can feel intimidating, but the double-boiler method here keeps the heat gentle and controlled, giving you that glossy, spoon-coating texture without scrambling the yolks. Every ingredient in the lineup — egg yolks, butter, white wine vinegar, ginger, salt — is naturally free from seeds, so there's no need to scrutinize labels or swap anything out. The ginger adds a subtle warmth that plays beautifully against the richness of the butter, making this feel more refined than your average brunch sauce. Drizzle it over poached eggs, steamed vegetables, or grilled fish and it instantly elevates the whole plate. The optional fennel fronds are a lovely finishing touch if you have them on hand, adding a feathery, aromatic note that makes the sauce look as good as it tastes.
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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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