Recipes, re-invented from cooking shows
Fennel Beurre Blanc
Prep. Time:
Baking Time:
Total Time:
15 mins
10 mins
25 mins
Serves:
4 - 6
word
Ingredients
1 bulb fennel
¼ cup minced shallots
¾ cup dry white wine
2 tablespoons Pernod
¼ cup heavy cream
8 tablespoons European butter
2 tablespoons minced fresh parsley leaves
2 tablespoons minced fresh tarragon leaves, or 2 teaspoons dried
2 tablespoons minced fresh chervil leaves
2 tablespoons minced fresh chives
Salt and freshly ground white pepper to taste
Method
Mince the fennel into tiny dice. Combine the fennel, shallots and wine in a heavy saucepan. Cook over low heat to soften the vegetables. Add the Pernod and flambé to burn off the alcohol.
Add the cream and reduce by half. Add the butter quickly, one tablespoon at a time, whisking constantly. Remove the saucepan from the heat and stir in the herbs, salt, pepper.
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Instructions
Mince the fennel into tiny dice. Combine the fennel, shallots and wine in a heavy saucepan. Cook over low heat to soften the vegetables. Add the Pernod and flambé to burn off the alcohol.
Add the cream and reduce by half. Add the butter quickly, one tablespoon at a time, whisking constantly. Remove the saucepan from the heat and stir in the herbs, salt, pepper.
Heading 5
Ingredients
1 bulb fennel
¼ cup minced shallots
¾ cup dry white wine
2 tablespoons Pernod
¼ cup heavy cream
8 tablespoons European butter
2 tablespoons minced fresh parsley leaves
2 tablespoons minced fresh tarragon leaves, or 2 teaspoons dried
2 tablespoons minced fresh chervil leaves
2 tablespoons minced fresh chives
Salt and freshly ground white pepper to taste
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