Gluten Free Ginger-Lime Béarnaise
Classic béarnaise is already a labor of love, and this bright, aromatic twist takes the French original somewhere entirely unexpected — tangy lime, warm ginger, and a whisper of white wine layered into one glossy, luxurious sauce. The good news for anyone navigating a wheat-free kitchen is that traditional béarnaise never needed flour to begin with, and this version is no different: the emulsion is built entirely on egg yolks, butter, and a carefully reduced citrus-and-ginger base. Every ingredient here is naturally free of gluten, so there's no swapping or substituting required — just technique. The double-boiler method keeps the yolks from scrambling while you whisk in cold butter cube by cube, and the result is a sauce that's impossibly silky and rich. Fresh lime zest and a final hit of grated ginger stirred in at the end keep the flavor lively rather than heavy. Spoon it over grilled steak, roasted vegetables, or seared fish and it will absolutely steal the show. It's the kind of sauce that makes people ask what restaurant you trained at.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!