Low Sodium Fennel Béarnaise Sauce

Total time30 min

Prep time15 min

Cook time15 min

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Ingredients

4 servings

For the reduction

3 tbsp white grape juice
3 tbsp water
1 tbsp fresh tarragon stems, roughly chopped
McCormick Tarragon Leaves - 0.2 Oz McCormick Gourmet All Natural Tarragon - 0.37 Oz Morton & Bassett All Natural Tarragon Frontier Co-op Cut & Sifted Tarragon Leaf, 0.39 oz Spice Islands Tarragon, Kosher
See all
2 tbsp fennel bulb, finely chopped

For the sauce

3 pasteurized egg yolks
½ cup unsalted butter, cut into 1-tbsp pieces
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp fresh tarragon leaves, finely chopped

Instructions

1
Combine the white grape juice, water, chopped tarragon stems, and fennel in a small saucepan over medium heat. Bring to a simmer and cook until the liquid reduces to about 2 tablespoons, 5–7 minutes. Pour through a fine-mesh strainer into a heatproof bowl, pressing the solids to extract all the liquid; discard the solids.
2
Add the pasteurized egg yolks to the strained reduction in the heatproof bowl and whisk until the mixture is smooth and slightly thickened.

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