Macadamia 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 a sauce that feels both familiar and quietly surprising. A fragrant reduction of white grape juice, water, tarragon stems, and finely chopped fennel forms the flavor backbone before a single drop of butter ever hits the bowl. Pasteurized egg yolks are whisked into that strained reduction and gently cooked over a double boiler until they reach a safe 160°F, giving you a sauce that's rich and food-safe without any shortcuts. Cold butter goes in one tablespoon at a time, each piece whisked in completely before the next, which is the patient technique that builds that glossy, spoon-coating texture béarnaise is famous for. Fresh tarragon leaves stirred in at the end keep the herb flavor bright rather than muddy. Every ingredient here is straightforward — butter, egg yolks, fresh herbs, fennel — so there's no need to scan labels or worry about hidden nut additions that can sneak into store-bought finishing sauces. Spoon it over grilled steak, roasted fish, or steamed vegetables and watch it disappear fast.

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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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