Recipe courtesy of Gaspar Catanzaro

Fennel Remoulade

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 1 to 2 servings
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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

  1. Preheat oven to 350 degrees F.
  2. 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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