Wheat Free Ginger-Lime Béarnaise
Classic béarnaise is already a naturally flour-free sauce, but this bright, aromatic twist takes it somewhere genuinely exciting. The reduction builds a punchy base from fresh lime juice, dry white wine, rice wine vinegar, grated ginger, and shallot — all simmered down to a concentrated tablespoon of flavor before a single yolk hits the bowl. From there, cold butter goes in cube by cube over a gentle bain-marie until the sauce turns glossy, rich, and impossibly silky. A second hit of fresh ginger and lime zest stirred in at the end keeps everything lively rather than heavy. Every ingredient here is naturally free of wheat, so there's no swapping or substituting required — just technique and good produce doing all the work. Spoon it over grilled steak, roasted vegetables, or poached 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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