Pistachio Free Ginger-Lime Béarnaise
This bright, velvety sauce takes the classic French béarnaise in a boldly tropical direction, swapping tarragon and lemon for fresh ginger and lime. The result is something luxurious and a little unexpected — glossy, buttery, and alive with citrus zing and a gentle warmth from the ginger that builds with every bite. A careful bain-marie technique keeps the egg yolks from scrambling while building that signature silky emulsion, and the cold butter goes in cube by cube until the sauce turns impossibly rich and glossy. The reduction — built from lime juice, dry white wine, rice wine vinegar, shallot, and white pepper — gets strained clean before the yolks ever touch it, so the final sauce is smooth and refined. It's the kind of thing that makes a simple grilled steak or roasted fish feel like a restaurant-level plate. Every single ingredient here is naturally free from tree nuts of any kind, so there's no need to scan labels or worry about what's hiding in a store-bought sauce. Make it fresh, keep it warm over that gentle water bath, and get ready for people to ask you for the recipe.
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!