Fennel Beurre Blanc
Prep. Time:
15 mins
Baking Time:
10 mins
Serves:
4 - 6
Ingredients
1 bulb fennel
¼ cup minced shallots
¾ cup dry white wine
2 tablespoons Pernod
¼ cup heavy cream
8 tablespoons unsalted 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
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.
Pantry Essentials inspired by this recipe from Top Chef ™
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