Oats Free Ginger-Lime Béarnaise
This silky, emulsified sauce takes the classic French béarnaise in a bright, aromatic direction — swapping tarragon and vinegar for zingy lime juice, fresh ginger, and a splash of dry white wine. The result is something rich and buttery yet lively, with a gentle heat from the ginger and a citrusy lift that makes it feel almost tropical. It's the kind of sauce that turns a simple piece of grilled fish or roasted vegetables into something genuinely impressive. Because the entire ingredient list is built around fresh aromatics, eggs, butter, and wine, there's absolutely nothing here that would concern anyone avoiding oats or oat-derived additives — no thickeners, no fillers, no surprises. The bain-marie technique keeps the egg yolks gently cooked to a safe 160°F without scrambling them, and adding the cold butter cubes one at a time is what gives the sauce that glossy, restaurant-quality finish. It does take a little patience and constant whisking, but the payoff is a pourable, velvety sauce that tastes like it came from a professional 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!