Xanthan Gum Free Fennel Béarnaise Sauce

Classic béarnaise is one of those sauces that feels impossibly luxurious, and this fennel-forward version takes it somewhere even more interesting. The aromatic reduction — built from white grape juice, water, tarragon stems, and finely chopped fennel — gives the finished sauce a subtle anise sweetness that plays beautifully against the richness of the butter and egg yolks. Every ingredient here is naturally free of thickeners and stabilizers, so there's no need to audit a label or swap anything out — the emulsion does all the work on its own, the way it always has. Whisking the yolks over a double boiler until they hit 160°F gives you both the food-safe threshold and that silky, ribbon-like texture that makes béarnaise so craveable. Adding the butter one tablespoon at a time is the real secret to a sauce that coats the back of a spoon without breaking. Fresh tarragon leaves stirred in at the end keep the herb flavor bright rather than muted. Spoon it over steak, roasted vegetables, or poached fish and it will absolutely steal the show.

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