Paraben Free Ginger-Lime Béarnaise
Classic béarnaise is already a showstopper, but this bright, aromatic twist swaps the traditional tarragon and wine-vinegar base for fresh lime juice, grated ginger, and a touch of rice wine vinegar — and the result is something genuinely exciting. The reduction builds a punchy, citrusy backbone before the egg yolks and cold butter transform it into a silky, glossy sauce that clings beautifully to whatever you're serving it with. Every ingredient here is whole and straightforward — fresh citrus, real butter, shallot, spices — so there's no need to second-guess labels or worry about synthetic preservatives sneaking into your plate. The double hit of ginger, once in the reduction and once stirred in at the finish, gives the sauce a lively warmth that plays perfectly against the cool brightness of the lime zest. Whisking the yolks over a bain-marie and bringing them to a safe temperature is the key technique, and the instructions walk you through it clearly so the emulsion comes together without stress. Drizzle it over grilled fish, roasted vegetables, or a perfectly seared steak and watch it disappear fast.
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!