Recipe courtesy of Gaspar Catanzaro
Print
Total:
25 min
Active:
10 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.

cook-warnings:restaurant-recipe

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Remoulade

Recipe courtesy of Tyler Florence

Celery Remoulade

Recipe courtesy of Alton Brown

Celeriac Remoulade

Recipe courtesy of Laura Calder

Cajun Spicy Remoulade

Recipe courtesy of Treva Chadwell

Crabcakes with Remoulade Sauce

Recipe courtesy of Emeril Lagasse

Crab Cakes with Spicy Remoulade

Recipe courtesy of Tia Mowry

Caramelized Fennel

Recipe courtesy of David Rocco

Fennel Puree

Recipe courtesy of Giada De Laurentiis

Seafood Po' Boy with Umami Remoulade

Recipe courtesy of Madison Grant

On TV

So Much Pretty Food Here