Celery Free Fennel Béarnaise Sauce

Total time30 min

Prep time15 min

Cook time15 min

4.9

(19)

Rich, velvety, and deeply aromatic, this béarnaise is the kind of sauce that turns a simple steak or roasted vegetable into something genuinely special. Classic béarnaise can sometimes call for ingredients that sneak in unwanted flavors or allergens, but this version keeps things clean — white grape juice, fresh tarragon, fennel, butter, and egg yolks are all you need. The fennel bulb brings a gentle anise sweetness to the reduction that plays beautifully with the tarragon, giving the finished sauce a layered, almost floral depth. Building the sauce over a double boiler and adding butter one piece at a time is the key to that glossy, spoonable texture that clings perfectly to whatever you're serving. Pasteurized egg yolks make the process a little more forgiving while still hitting the food-safe temperature mark, so you get both confidence and creaminess in every whisk stroke. It's a restaurant-worthy finish that comes together with pantry staples and a little patience — no celery, no shortcuts, no compromises.

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!