BHA & BHT Free Ginger-Lime Béarnaise
Classic béarnaise gets a bright, aromatic makeover here, swapping the traditional tarragon-and-vinegar base for a punchy reduction of fresh lime juice, dry white wine, rice wine vinegar, and finely grated ginger. The result is a glossy, buttery sauce with a citrusy zing and a gentle warmth that feels both luxurious and a little unexpected. Every single ingredient is whole and unprocessed — fresh citrus, real butter, shallot, egg yolks — so there's nothing hiding in the list that you'd need to second-guess at the grocery store. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which tend to sneak into packaged sauces, bottled condiments, and even some commercial butter blends. The bain-marie method keeps the emulsion stable and brings the yolks to a safe temperature without scrambling them, so the technique is as reliable as it is rewarding. A final stir of fresh ginger and lime zest added off the heat keeps those flavors vivid and aromatic rather than cooked-down and flat. Drape it over grilled fish, roasted vegetables, or a perfectly seared steak and it will absolutely steal the show.
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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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