Oats Free Fennel Béarnaise Sauce

Total time30 min

Prep time15 min

Cook time15 min

4.9

(19)

Classic béarnaise is already a naturally grain-free sauce, and this fennel-forward version leans into that with nothing but fresh herbs, egg yolks, butter, and a bright little reduction to build on. The fennel bulb and tarragon stems simmer down with white grape juice and water into a concentrated, aromatic base that gives the finished sauce a subtle anise sweetness you won't find in any store-bought version. Whisking the yolks over a double boiler takes a little patience, but the payoff is a glossy, velvety sauce that clings beautifully to whatever you spoon it over. Adding the butter one piece at a time is the real secret — it keeps the emulsion stable and the texture luxuriously smooth rather than greasy or broken. A final stir of fresh tarragon leaves brings a pop of herbal brightness that makes the whole thing feel alive. Drape it over grilled fish, roasted vegetables, or a perfectly seared steak and it will absolutely steal the show.

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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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