Caffeine 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 anise-sweet fennel bulb and fresh tarragon steep together in a white grape juice reduction, building a fragrant, layered base that replaces the traditional white wine without any caffeine concerns whatsoever. Butter goes in piece by patient piece until the sauce turns glossy, rich, and thick enough to coat the back of a spoon — that slow emulsification is what makes it feel restaurant-worthy. Pasteurized egg yolks and careful temperature control bring the mixture to a safe 160°F, so you get all the silkiness of a classic emulsified sauce with no shortcuts skipped. The finished result is herbaceous, buttery, and just a little sweet from the grape juice, with bright hits of fresh tarragon stirred in at the end. Spoon it over grilled steak, roasted vegetables, or poached fish and watch it disappear fast.

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 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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!