Nitrate & Nitrite 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-sweet fennel bulb and fresh tarragon steep together in a white grape juice reduction, building a fragrant, slightly floral base before a single drop of butter ever hits the bowl. From there, pasteurized egg yolks are whisked over gentle heat until silky and safe, then cold butter is added piece by piece until the sauce turns glossy, rich, and thick enough to coat a spoon beautifully. Because every ingredient here is whole and unprocessed — fresh herbs, real butter, grape juice — there's nothing hidden to worry about, which is genuinely rare for a sauce this indulgent. Many store-bought or restaurant versions of emulsified sauces can contain preservatives or additives you'd never expect, so making it from scratch like this puts you fully in control. The finishing stir of finely chopped tarragon leaves keeps the herb flavor bright and green rather than cooked-down and muted. Spoon it over grilled fish, roasted vegetables, or a perfectly seared steak and prepare for serious compliments.
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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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