Turmeric Free Fennel Béarnaise Sauce

Total time30 min

Prep time15 min

Cook time15 min

4.9

(19)

Classic béarnaise is already a showstopper, and this fennel-forward version takes it somewhere even more interesting. The anise-like sweetness of finely chopped fennel bulb mingles with fresh tarragon in a white grape juice reduction, giving the finished sauce a bright, herbaceous depth that feels both refined and approachable. Butter goes in one piece at a time over a gentle double boiler, building that signature silky, spoonable texture that clings beautifully to steak, roasted vegetables, or poached fish. Because every ingredient here is straightforward and whole — no spice blends, no pre-made condiments, no shortcuts — you have complete control over exactly what goes into the bowl. That matters a lot when you're navigating a sensitivity to certain spices, since many store-bought sauces and seasoning packets sneak in unexpected additions. The pasteurized egg yolks are whisked to a safe 160°F, so the technique is as careful as the ingredient list. It's the kind of sauce that makes a simple weeknight dinner feel genuinely special.

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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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