Vegetarian Fennel Béarnaise Sauce

Total time30 min

Prep time15 min

Cook time15 min

4.9

(19)

Classic béarnaise is already a showstopper, but this version layers in the subtle anise sweetness of fresh fennel for something that feels genuinely special. The reduction builds the flavor foundation — white grape juice standing in for the traditional white wine, simmered down with tarragon stems and finely chopped fennel until it's concentrated and fragrant. From there, pasteurized egg yolks go in, whisked over a gentle double boiler until thick and glossy, before cold butter gets added piece by piece in that slow, satisfying emulsification process. The result is a sauce that's rich and velvety with a bright herbal finish from the fresh tarragon leaves stirred in at the end. It's the kind of thing that makes roasted vegetables, poached eggs, or a simple grain bowl feel like a restaurant plate. Because every ingredient here is straightforwardly plant-and-dairy-based, there's no need to second-guess anything — just good technique and clean, quality components. Make it once and you'll understand why mastering a classic French sauce is absolutely worth the effort.

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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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