Gelatin 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-like sweetness of finely chopped fennel bulb pairs beautifully with the bright, herbal punch of fresh tarragon, creating a sauce that's aromatic and rich without being heavy. Because the entire recipe is built on butter, egg yolks, and a white grape juice reduction, there's no gelatin or thickening agent hiding anywhere — just pure, classical technique doing all the work. The double-boiler method gently coaxes the yolks into a silky, stable emulsion, and adding the butter one piece at a time ensures every drop gets absorbed into something glossy and spoonable. It's the kind of sauce that makes a simple grilled steak or roasted vegetables feel like a restaurant plate. If you've been nervous about making an emulsified butter sauce from scratch, the step-by-step process here is genuinely approachable — and the result is absolutely worth it.

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!