Fennel Remoulade

  • Recipe courtesy Chef Gaspar Catanzaro

Total Time:
25 min
Prep:
10 min
Inactive Prep:
--
Cook:
15 min
Yield:
1 to 2 servings
Level:
Easy

Ingredients

  • 5 1/2 ounces fennel bulb
  • 2 tablespoons olive oil
  • 1-ounce garlic cloves
  • 1 lemon juice
  • 2 cups mayonnaise
  • 2 tablespoons chopped parsley leaves
  • 1 tablespoon chopped chives
  • 2 teaspoons salt
  • 1 teaspoon white pepper
  • 1-ounce Pernod
    • Directions

      Preheat oven to 350 degrees F.

      Chop the fennel bulb into a small dice and mix with the olive oil and garlic cloves. Roast in the oven until golden brown and tender. Let cool and mix with all the other ingredients in a food processor. Blend in food processor until smooth. Place in covered container until needed for service.

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