Low Sugar Ginger-Lime Béarnaise
Classic béarnaise is already a labor of love, and this bright, aromatic twist delivers all that rich, velvety payoff without a gram of added sugar in sight. The base builds on a sharp reduction of lime juice, dry white wine, rice wine vinegar, shallot, and fresh ginger — ingredients that bring serious depth and zing entirely on their own terms. Cold butter cubes whisked in one at a time over a gentle bain-marie create that signature glossy, emulsified texture that feels genuinely luxurious. A second hit of fresh ginger and lime zest stirred in at the end keeps the flavor lively and forward rather than flat or heavy. It's the kind of sauce that makes a simple piece of grilled fish or roasted vegetables feel like a restaurant plate. If you've ever worried that cutting out sweeteners means sacrificing complexity, this recipe is a convincing argument otherwise — citrus and ginger do all the heavy lifting here.
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Learn more →Ingredients
4 servings
For the reduction
- 3 tbsp fresh lime juice (from about 2 limes)
- 2 tbsp dry white wine
- 1 tbsp rice wine vinegar
- 1 tbsp fresh ginger, finely grated (about a 1-inch piece)
- 1 small shallot, finely minced
- ¼ tsp white pepper
For the sauce
- 3 pasteurized egg yolks
- 1 tbsp cold water
- ½ cup (1 stick) unsalted butter, cut into ½-inch cubes
- 1 tsp fresh ginger, finely grated
- ½ tsp lime zest
- salt, to taste
- 1 tsp fresh lime juice
Instructions
- 1
Combine the lime juice, white wine, rice wine vinegar, grated ginger, minced shallot, and white pepper in a small saucepan over medium heat. Bring to a simmer and cook until the liquid is reduced to about 1 tablespoon, 4–5 minutes. Strain through a fine-mesh strainer into a heatproof bowl, pressing on the solids; discard the solids. Let the reduction cool for 2 minutes.
- 2
Add the pasteurized egg yolks and cold water to the bowl with the cooled reduction and whisk until the mixture is pale and slightly thickened, about 1 minute.
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