Fennel Beurre Blanc

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.