Brazil Nut Free Fennel Béarnaise Sauce

Total time30 min

Prep time15 min

Cook time15 min

4.9

(19)

Classic béarnaise is already a showstopper, but this version layers in the subtle anise sweetness of fresh fennel for something that feels genuinely special. The reduction starts with white grape juice and water instead of wine, which keeps the flavor bright and slightly fruity without overpowering the delicate tarragon. Fennel bulb simmers right alongside the tarragon stems, infusing the base with a gentle, aromatic depth that carries through every spoonful of the finished sauce. Pasteurized egg yolks are whisked into that strained reduction and brought up to 160°F over a double boiler, so you get the luscious, custardy texture of a proper emulsion with a clear food-safety checkpoint built right into the process. Butter goes in one tablespoon at a time — patience here is what gives you that glossy, spoon-coating consistency rather than a greasy, broken mess. A final stir of finely chopped fresh tarragon leaves keeps the herb flavor vivid and green rather than muted. Spoon it over grilled fish, roasted vegetables, or a perfectly seared steak and watch it disappear fast.

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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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