Rice 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, but this version takes things up a notch by weaving in fresh fennel for a subtle anise sweetness that plays beautifully against the rich, buttery base. The reduction starts with white grape juice, water, tarragon stems, and finely chopped fennel bulb, simmered down until concentrated and fragrant before being strained clean. That aromatic liquid becomes the flavor backbone of the whole sauce, giving it a brightness that cuts right through the indulgent butter. Whisking pasteurized egg yolks over a double boiler is the move here — it builds that signature velvety thickness safely and without any thickeners or starches that could sneak in unwanted ingredients. Butter goes in one tablespoon at a time, each piece fully emulsified before the next, so the final sauce is glossy, spoonable, and luxuriously smooth. A finish of finely chopped fresh tarragon leaves ties everything together with a herby lift. Spoon it over grilled fish, roasted vegetables, or a perfectly seared steak 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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