Xanthan Gum Free Hollandaise Sauce with Ginger & Fennel
Classic hollandaise is already a naturally clean sauce — eggs, butter, and acid — which means it sidesteps the thickeners and stabilizers that sneak into so many store-bought or restaurant versions. This twist layers in freshly grated ginger and optional fennel fronds, giving the sauce a bright, aromatic lift that makes it feel genuinely special rather than just a condiment. The double-boiler method is the real hero here: gentle, indirect heat coaxes the yolks into a silky emulsion without scrambling them, and adding the warm butter in a slow, steady drizzle keeps everything luxuriously smooth. That careful technique means there's zero need for any gum or stabilizer to hold the sauce together — the emulsion does all the work on its own. The ginger adds a subtle warmth that cuts through the richness of the butter beautifully, while the fennel fronds bring a delicate, anise-like freshness if you choose to use them. Spoon it over poached eggs, steamed asparagus, or seared fish and it will absolutely steal the show.
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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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