Peanut Free Ginger-Lime Béarnaise
Classic béarnaise gets a bright, aromatic makeover here, swapping tarragon and vinegar for a zingy combination of fresh lime juice, grated ginger, and dry white wine. The result is a silky, glossy sauce with a gentle heat and citrusy lift that feels right at home over grilled fish, roasted vegetables, or a perfectly seared steak. Building the emulsion the traditional way — whisking cold butter cubes into a warm egg yolk base over a bain-marie — gives you that luxurious, velvety texture that makes a great béarnaise so satisfying to pull off. The double hit of ginger (once in the reduction, once stirred in at the end) keeps the flavor lively and layered rather than one-note. Every ingredient here is straightforward and naturally free of peanuts or tree nut derivatives, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your sauce. It does take a little patience and constant whisking, but the payoff is a restaurant-worthy condiment made entirely in your own kitchen.
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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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