Low Sugar Fennel Béarnaise Sauce

Total time30 min

Prep time15 min

Cook time15 min

4.9

(19)

Classic béarnaise is already a rich, buttery dream, and this fennel-forward version takes it somewhere even more interesting. The anise-like sweetness of fresh fennel bulb and tarragon comes through in every spoonful, with white grape juice standing in for the traditional white wine to build that bright, tangy reduction — no added sugars, just natural fruit flavor doing the heavy lifting. It's a surprisingly clean sauce when you look at the ingredient list: egg yolks, good butter, fresh herbs, and that fragrant reduction are all you need. The double-boiler method keeps the yolks gently coaxed into a silky emulsion rather than scrambled, and adding the butter one piece at a time is the move that makes the whole thing come together glossy and thick. Finishing with finely chopped tarragon leaves gives the sauce a fresh, herby lift that the cooked stems in the reduction can't quite deliver on their own. Drape it over grilled steak, roasted asparagus, or poached fish and it instantly makes the plate feel restaurant-worthy.

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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
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
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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