Wheat Free Hollandaise Sauce with Ginger & Fennel
Hollandaise is one of those sauces that feels impossibly luxurious, and this version takes the classic even further with a whisper of fresh ginger and the delicate anise-like brightness of fennel fronds. The double-boiler method keeps everything gentle and controlled, coaxing the egg yolks into a silky, ribbon-thick emulsion before the warm butter is streamed in drop by drop. Every ingredient here is naturally free of wheat — egg yolks, butter, vinegar, and fresh aromatics — so there's no need to scrutinize labels or swap anything out. The ginger adds a subtle warmth that cuts through the richness of the butter beautifully, while the optional fennel fronds bring a fresh, herby finish that makes the whole sauce feel a little unexpected. It's stunning draped over poached eggs, steamed asparagus, or a piece of simply cooked fish. The pasteurized yolks and the built-in temperature guidance make this approachable even if classic French sauces have intimidated you before.
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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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