Fennel Remoulade
- 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
- 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.
fennel bulb, olive oil, garlic, lemon juice, mayonnaise, parsley, chives, salt, white pepper
Taken from www.foodnetwork.com/recipes/fennel-remoulade-recipe.html (may not work)