Seeds Free Fennel Béarnaise Sauce

Total time30 min

Prep time15 min

Cook time15 min

4.9

(19)

Classic béarnaise is one of those sauces that feels almost impossibly luxurious — silky, buttery, and fragrant with fresh herbs — and this fennel-forward version takes that elegance a step further. The finely chopped fennel bulb melts into the reduction alongside tarragon stems, lending a subtle anise sweetness that makes the finished sauce taste genuinely special. White grape juice stands in for the traditional white wine, keeping the flavor bright and complex without any fermented grape concerns. Because every ingredient here is straightforward — egg yolks, butter, fresh herbs, and a simple vegetable reduction — there are no hidden seeds or seed-derived oils to navigate, which can be a real headache with store-bought sauces and spice blends. The double-boiler method gives you full control over the heat, so the yolks thicken gradually into that glossy, spoon-coating consistency without scrambling. Finishing with finely chopped fresh tarragon leaves stirred in at the end keeps the herb flavor vivid and aromatic rather than muted. Spoon it over grilled fish, roasted vegetables, or a perfectly seared steak and watch it disappear.

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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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