Whole 30 Ginger-Lime Béarnaise

Total time30 min

Prep time15 min

Cook time15 min

About Fig

Fig 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)
Lime Juice 64 Fz
See all
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
Chef's tip
Ghee keeps the buttery flavor and is great for sauteing, finishing, and melted-butter uses.
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!