Gastronomixs

Fennel sauce

Fennel sauce

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

shallot, finely chopped

1

 

fennel bulb, finely chopped

2

 

star anise

100

g

butter

250

ml

Pernod

750

ml

white wine

200

ml

chicken fond

100

ml

cream

100

g

cold cubes of butter

 

 

salt and lemon juice

 

Preparation method

  • Finely crush the star anise in a mortar.
  • Gently fry the finely chopped fennel and shallot together with the star anise in the butter.
  • Add the Pernod and white wine and reduce by half.
  • Add the chicken fond and cream and allow to infuse at a very low heat for about an hour.
  • Finely blend the sauce using a hand-held blender and pour through a sieve.
  • Mount with the cold butter using a hand-held blender until you have a foamy sauce. 

Serving suggestions

  • As a sauce in a composition with pike perch, celeriac, carrot, celery, or tomato components.
  • As a basic component for a mousse or gel.

Previous page