Gastronomixs

Oil with toasted fennel seeds

Exceptionally tasty oil with notes of nut, anise, and freshness.

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands.

Oil with toasted fennel seeds

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 4,300 components and hundreds of compositions!

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

Ingredients

1

litre

sunflower oil

100

g

fennel seeds

Preparation method

  • Heat the oil with the seeds until the seeds turn golden brown.
  • Cover and leave to cool and infuse for at least 24 hours.
  • Pass through a sieve and store in air-tight bottles until needed.

Serving suggestions

  • As a flavour element in salads.
  • As a basis for a mayonnaise or crème.
  • As a flavour element in soups and sauces.
  • As oil for frying or greasing.

Previous page