Barley Free Fennel Béarnaise Sauce

Total time30 min

Prep time15 min

Cook time15 min

4.9

(19)

Classic béarnaise is one of those sauces that feels impossibly luxurious, and this fennel-forward version takes it somewhere even more interesting. The finely chopped fennel bulb melts into the reduction alongside fresh tarragon stems, building a delicate anise-like sweetness that carries through every silky spoonful. White grape juice stands in for the traditional white wine, keeping the flavor bright and slightly fruity without any grain-derived additives that can sneak into conventional versions of this sauce. Every ingredient here — from the pasteurized egg yolks to the cold butter added piece by patient piece — is naturally free of barley and grain fillers, so there's no label-scanning required. The double-boiler method gives you full control over the emulsification, and the 160°F target means you get food-safe results without sacrificing that glossy, velvety texture. Finish it with a shower of fresh tarragon leaves and it's ready to drape over grilled steak, roasted vegetables, or anything else that deserves a little elegance.

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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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