Name: Lime-Herb Hollandaise
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 4 egg yolks; 2 teaspoons fresh lime juice; 10 tablespoons unsalted butter, melted; 2 tablespoons chopped fresh cilantro, parsley, and/or chives; 1/2 teaspoon kosher salt; Pinch of cayenne pepper

Lime-Herb Hollandaise

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This take on Hollandaise replaces lemon juice with lime and whisks in fresh herbs. Serve over poached eggs, crab cakes, breakfast potatoes, salmon, or flank steak.

Kathryn Hendrix, RDN, LD

Published on March 23, 2025

Tested by

Allrecipes Test Kitchen

top down on lime herb hollandaise on top of eggs

Prep Time:

5 mins

Cook Time:

10 mins

Total Time:

15 mins

Servings:

Yield:

1 cup

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Ingredients

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Original recipe (1X) yields 8 servings

4 egg yolks
2 teaspoons fresh lime juice
10 tablespoons unsalted butter, melted
2 tablespoons chopped fresh cilantro, parsley, and/or chives
1/2 teaspoon kosher salt
pinch of cayenne pepper

Directions

Put a small glass of warm water by the stovetop. Whisk together egg yolks and lime juice in a glass or metal bowl until well combined and smooth. Set bowl over a small saucepan of simmering water (bowl should not touch water). Whisk egg mixture constantly, occasionally moving bowl on and off the saucepan, until thickened, light yellow, and doubled in volume.

Recipe Tip

The sauce is ready when it reaches the ribbon stage. Dip a whisk in and out of the sauce; the sauce should fall from the whisk in a continuous thick stream and visibly rest on the surface of the sauce for a few moments before reincorporating.
Remove bowl from heat. If mixture starts to thicken too much, whisk in 1 tablespoon warm water from the glass. Remove saucepan from heat.
Set bowl over steaming water in a saucepan. Gradually drizzle melted butter into egg mixture, 1 tablespoon at a time, whisking constantly until all butter is incorporated (if butter is added too quickly, mixture will separate). Whisk in herbs, salt, and cayenne. If sauce gets too thick or starts to separate, remove from heat and quickly whisk in warm water, 1 teaspoon at a time, until desired consistency. Serve immediately.

Editor’s Note

You can use glass or stainless steel for the heatproof bowl when emulsifying the eggs and lime (or lemon) juice. A glass bowl will insulate the eggs better and prevent overcooking. A metal bowl is the traditional method and is much quicker. Avoid aluminum or copper bowls—the acid in the citrus will react with those metals and create a metallic flavor.

Nutrition Facts (per serving)

170	Calories
17g	Fat
0g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 170
% Daily Value *
Total Fat 17g	22%
Saturated Fat 10g	50%
Cholesterol 154mg	51%
Sodium 117mg	5%
Total Carbohydrate 0g	0%
Dietary Fiber 0g	0%
Total Sugars 0g
Protein 4g	7%
Vitamin C 0mg	1%
Calcium 21mg	2%
Iron 1mg	3%
Potassium 44mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Recipe Tip

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