Nutmeg 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 something that feels genuinely special. The reduction builds a fragrant, savory base using white grape juice, water, tarragon stems, and finely chopped fennel — all cooked down and strained before the egg yolks ever hit the bowl. That careful double-boiler technique brings the yolks up to a safe 160°F while building the silky, ribbon-like texture that makes a great béarnaise so satisfying to pour. Butter goes in one tablespoon at a time, each piece whisked in fully, so the sauce stays glossy and emulsified all the way through. A finish of fresh tarragon leaves ties everything together with a bright, herby lift that plays beautifully against the richness of the butter. Traditional béarnaise recipes sometimes call for warming spices that can sneak nutmeg into the mix, but every ingredient here is straightforward and clearly defined — no hidden seasonings, no guesswork. Spoon it over grilled steak, roasted vegetables, or poached fish and watch it disappear fast.

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!