Pescatarian Fennel Béarnaise Sauce

Total time30 min

Prep time15 min

Cook time15 min

4.9

(19)

Classic béarnaise is already a dream poured over fish, and this version layers in the gentle anise sweetness of fresh fennel for something that feels genuinely special. The reduction starts with white grape juice instead of wine, which keeps the flavor bright and slightly fruity without any alcohol — a small swap that makes a real difference in the final sauce. Fennel bulb and tarragon stems simmer down together, then get strained out so only their concentrated essence carries through into the finished sauce. Whisking pasteurized egg yolks over a double boiler is the kind of technique that sounds fussy but is completely approachable once you understand the process, and the payoff is a sauce that's silky, rich, and deeply aromatic. Butter goes in one tablespoon at a time, building that glossy, spoonable texture that clings beautifully to grilled salmon, seared scallops, or roasted white fish. A final handful of finely chopped fresh tarragon leaves ties everything together with a herby finish that makes the whole thing taste like it came out of a proper French kitchen. This is the kind of sauce that turns a simple weeknight piece of fish into something you'd genuinely be proud to serve to guests.

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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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