Legume Free Ginger-Lime Béarnaise
Classic béarnaise is already a naturally legume-free sauce, and this bright, aromatic twist takes it somewhere genuinely exciting. A reduction of fresh lime juice, dry white wine, rice wine vinegar, grated ginger, and shallot forms the flavor backbone — tangy, a little spicy, and deeply fragrant before a single drop of butter goes in. The emulsification happens the old-fashioned way, whisking cold butter cubes into a bain-marie-thickened yolk base until the sauce turns glossy and rich. A second hit of fresh ginger and lime zest stirred in at the end keeps everything lively so the brightness doesn't get buried under all that butter. Every ingredient here is straightforward and whole — no hidden legume derivatives, no soy-based emulsifiers, no bean flours doing quiet work in the background. The result is a silky, restaurant-worthy sauce that works beautifully over grilled steak, roasted vegetables, or seared fish. Once you've made it, the jarred stuff is going to feel like a very distant memory.
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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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