Citric Acid Free Fennel Béarnaise Sauce
Classic béarnaise is one of those sauces that feels impossibly luxurious, and this fennel-forward version takes it somewhere even more interesting. The anise-like sweetness of fresh fennel bulb and fragrant tarragon leaves gives the finished sauce a bright, herby depth that pairs beautifully with grilled meats, roasted vegetables, or a perfectly seared steak. The clever swap here is white grape juice in place of the traditional white wine vinegar — it provides the gentle acidity needed for the reduction without any citric acid, making this a genuinely safe option for those who have to avoid it. Butter goes in slowly, piece by piece, building that signature velvety texture that clings to everything it touches. The double-boiler method keeps the egg yolks from scrambling while bringing them to a safe internal temperature, so the technique is as careful as it is rewarding. It takes a little patience at the stove, but the result is a restaurant-quality sauce made entirely from ingredients you can trust.
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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.
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