Macadamia Free Ginger-Lime Béarnaise
Classic béarnaise gets a bright, aromatic makeover here, swapping the traditional tarragon-and-wine backbone for a punchy combo of fresh ginger, lime juice, and a touch of rice wine vinegar. The result is a glossy, buttery sauce with real depth — warm spice from the ginger, citrusy lift from the zest, and a silky richness that clings beautifully to whatever you pour it over. Building the reduction first and straining it before it ever touches the egg yolks is the move that keeps the texture smooth and the flavor clean. The bain-marie method gives you full control over the emulsification, so the butter folds in gradually and the sauce stays lush rather than breaking. Because every ingredient here is straightforward — butter, egg yolks, citrus, aromatics — there's no need to scan labels or second-guess anything hiding in a pre-made condiment. It's the kind of sauce that makes a simple steak or roasted vegetables feel genuinely restaurant-worthy, and once you've made it from scratch, you won't want to go back.
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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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