Sesame Free Hollandaise Sauce with Ginger & Fennel
Classic hollandaise is already a showstopper, but the addition of fresh ginger and optional fennel fronds takes it somewhere genuinely exciting — bright, aromatic, and a little unexpected. The double-boiler method keeps the egg yolks gently tempered while you whisk in warm melted butter drop by drop, building that signature velvety richness from scratch. Because every ingredient here is straightforward and whole — egg yolks, butter, vinegar, ginger — there's nothing hidden to worry about, no sauces or blends that might sneak in unwanted allergens. The ginger adds a subtle warmth that cuts through the richness beautifully, while the fennel fronds (if you use them) bring a delicate, anise-like freshness that makes the sauce feel almost restaurant-worthy. This is the kind of sauce that transforms a simple poached egg or steamed vegetable into something you'd genuinely be proud to serve. Making it at home also means you control every single component, which is exactly the peace of mind a from-scratch sauce should give you.
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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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