Chestnut 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 builds a fragrant, slightly sweet base using white grape juice, water, tarragon stems, and finely chopped fennel — all strained clean before the egg yolks ever touch the pan. From there, it's a careful double-boiler process: whisking pasteurized yolks into that reduction until thickened, then coaxing in cold butter one piece at a time until the sauce turns glossy, rich, and spoonable. Finishing with fresh tarragon leaves gives it that signature herbal brightness right at the end. Every single ingredient here is naturally free of tree nuts, so there's no need to scrutinize labels or worry about hidden cross-contact from specialty store-bought sauces. It's the kind of elegant, from-scratch condiment that makes a simple steak or roasted vegetable feel like a proper restaurant plate.

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!