Fennel sauce just oozes with freshness. The fennel flavor softens when gently frying in oil and butter, and it goes great with various fish dishes as well as lighter read meats.
Servings 4
Ingredients
- 3.5 oz fennel
- 3 shallots
- 1 chicken bouillon cube
- 0.4 cups white wine
- 1.8 oz butter
- 2 tbsp canola oil
- 0.8 cups cooking cream
- 0.5 tsp salt
Instructions
- Finely chop both the fennel and the shallots. Fry gently on medium heat in a frying pan with the butter and oil for 5 minutes. Add the bouillon cube and wine and let it simmer another 5 minutes.
- Pour the mix into a blender to blend it smooth. Pour it back into the frying pan, add the cream and bring it to a boil. Turn off the heat, add salt to taste, pour it in a gravy boat and serve!
