Hazelnut Free Ginger-Lime Béarnaise
Classic béarnaise is a showstopper sauce, and this ginger-lime riff takes that buttery, velvety richness in a bright, aromatic direction that feels totally fresh. The reduction builds a punchy base from fresh lime juice, dry white wine, rice wine vinegar, grated ginger, and shallot — all simmered down and strained before the real magic begins. Whisking cold butter cubes into the warm yolk mixture one at a time over a gentle bain-marie is the move that creates that signature glossy, emulsified texture you want coating a steak or grilled fish. A final hit of fresh ginger, lime zest, and a squeeze of lime juice at the end keeps the flavors lively rather than heavy. For anyone navigating tree-nut allergies, this sauce is a genuinely safe indulgence — every ingredient is straightforward, with no nut-based oils or butters hiding anywhere in the process. It does take a little patience and constant whisking, but the result is a restaurant-quality sauce you made entirely from scratch in your own kitchen.
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!