Gastronomixs

Light and fluffy fennel mayonnaise

Based on Angelique Schmeinck's 'moussaise' recipe.

Light and fluffy fennel mayonnaise

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Ingredients

50

g

fennel, chopped into pieces

2

 

eggs

2

tsp

Dijon mustard

2

tbsp

tarragon vinegar

1

tbsp

Pernod

100

ml

fennel juice

150

ml

grape seed oil

Preparation method

  • Briefly blanch the chopped fennel and immediately place in iced water to cool.
  • Finely blend in a small food processor or use a hand-held blender. Push the mixture through a fine sieve.
  • Put the eggs, mustard, and tarragon vinegar in the blender and briefly blend.
  • Add the fennel purée, Pernod, and cold stock and blend together.
  • Now add the oil in a thin stream while the machine is running.
  • Season to taste with salt and pepper and, if you like, some extra Pernod.

Serving suggestions

  • As part of an amuse-bouche or starter, e.g. with tomato, sea bass, lettuce, leek, or quinoa components.
  • Serve with a light fish, such as mackerel tartare.

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