Lupin Free Fennel Béarnaise Sauce

Total time30 min

Prep time15 min

Cook time15 min

4.9

(19)

Silky, herbaceous, and deeply aromatic, this béarnaise is the kind of sauce that makes a simple steak or roasted vegetable feel like a restaurant-worthy plate. The addition of finely chopped fennel bulb in the reduction brings a subtle anise sweetness that plays beautifully alongside the classic tarragon, giving the finished sauce a slightly more complex, layered character than a traditional version. White grape juice stands in for the usual white wine, keeping the flavor bright and tangy without any alcohol. Every ingredient here is naturally free from lupin — no flour, no legume-based thickeners, no hidden additives — so the sauce achieves its gorgeous, spoonable consistency entirely through the emulsification of egg yolks and butter. Whisking the yolks over a double boiler until they hit 160°F ensures both food safety and that perfectly thick, velvety texture that clings to everything it touches. It takes a little patience to add the butter piece by piece, but the payoff is a glossy, restaurant-quality sauce you made entirely from scratch.

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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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