Pork Free Ginger-Lime Béarnaise
Classic béarnaise is already a labor of love, and this bright, aromatic twist makes every whisking moment worth it. A fragrant reduction of fresh lime juice, dry white wine, rice wine vinegar, grated ginger, and minced shallot forms the flavor backbone before a single yolk hits the bowl — and the result is something genuinely special. Cold butter is whisked in cube by cube over a gentle bain-marie until the sauce turns thick, glossy, and impossibly silky. The double hit of fresh ginger and lime zest stirred in at the finish gives it a lively, almost floral edge that cuts through the richness beautifully. Every ingredient here is naturally free of pork and pork-derived products, so there's no label-scanning or substitution stress — just classic French technique with a citrusy, gingery soul. Spoon it over grilled steak, roasted vegetables, or seared fish and watch it disappear fast.
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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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