Tree Nut Free Ginger-Lime Béarnaise
Classic béarnaise gets a bright, aromatic makeover here, swapping the traditional tarragon-and-vinegar base for a punchy reduction of fresh lime juice, dry white wine, rice wine vinegar, grated ginger, and shallot. The result is a silky, glossy emulsion sauce with a citrusy zing and a gentle warmth that makes it feel both luxurious and a little unexpected. Because the entire sauce is built from butter, egg yolks, and fresh aromatics, there are no hidden nut-based thickeners or oils to worry about — just clean, straightforward ingredients doing all the heavy lifting. The double hit of ginger (once in the reduction, once stirred in at the finish) gives the sauce real depth without overwhelming the buttery richness. Whisking the yolks over a bain-marie and bringing them to 160°F keeps everything food-safe while building that signature velvety texture. Drizzle it over grilled steak, pan-seared fish, or roasted vegetables and it instantly elevates the whole plate. Once you nail the emulsification technique, this one becomes a serious go-to for dinner parties or any night you want to cook something that feels genuinely impressive.
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!