Turmeric Free Hollandaise Sauce with Ginger & Fennel
Classic hollandaise is already a showstopper, but swapping out the usual lemon and cayenne for fresh ginger and fennel fronds gives this version a bright, aromatic twist that feels genuinely exciting. The ginger adds a subtle warmth and zing that plays beautifully against the rich, buttery base, while the fennel brings a delicate, anise-like freshness that makes the whole sauce feel lighter than it actually is. Many store-bought or restaurant versions of hollandaise sneak in spice blends that can be hard to verify, so making it from scratch with these straightforward ingredients puts you fully in control. The double-boiler method and constant whisking are what make this work — patience here is rewarded with a sauce that's silky, glossy, and thick enough to coat a spoon without breaking. Pasteurized egg yolks are a smart choice for hitting that food-safety sweet spot while still achieving the luscious, emulsified texture hollandaise is known for. Drizzle it over poached eggs, steamed asparagus, or roasted vegetables and watch it disappear fast.
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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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