Lactose Free Ginger-Lime Béarnaise
Classic béarnaise is already a butter-and-egg affair with no cream or cheese in sight, which makes this bright, aromatic riff a natural fit for anyone avoiding lactose. The reduction builds a punchy base from fresh lime juice, dry white wine, rice wine vinegar, grated ginger, and shallot — all simmered down to an intensely flavored tablespoon before the real magic begins. Whisking pasteurized egg yolks over a gentle bain-marie coaxes them into a thick, silky ribbon, and then cold butter goes in cube by cube until the sauce turns glossy and luxurious. A second hit of fresh ginger and a little lime zest stirred in at the end keeps everything lively and bright rather than heavy. The result is a sauce that tastes indulgent and restaurant-worthy without a drop of dairy beyond the butter itself, which is naturally very low in lactose. Spoon it over grilled fish, seared steak, or roasted asparagus and watch it disappear fast.
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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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