Pescatarian Ginger-Lime Béarnaise
Classic béarnaise is already a showstopper, but this bright, aromatic riff takes the whole concept somewhere unexpected. A reduction built from fresh lime juice, dry white wine, rice wine vinegar, grated ginger, and minced shallot gives the sauce its backbone — tangy, a little floral, and genuinely complex before a single cube of butter goes in. The double hit of ginger (once in the reduction, once stirred in at the finish) keeps the warmth front and center without overwhelming the delicate emulsion. Whisking cold butter in gradually over a bain-marie is the move that transforms those egg yolks into something glossy and luxurious, and the technique is more forgiving than it sounds once you get a rhythm going. A final stir of lime zest and a squeeze of fresh juice lifts everything at the end, keeping the sauce from feeling heavy. It's a natural match for grilled fish or seared scallops, making it an effortless fit for anyone eating seafood-forward. Honestly, once you've made this version, plain béarnaise is going to feel like it's missing something.
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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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