Fennel Mayo


Photo: flickr user foodistablog
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Ingredients

1 small fennel bulb
1 tablespoon fresh lemon juice
1/8 teaspoon sea salt
1/4 cup olive oil

Preparation

1
Trim and roughly chop fennel bulb.
2
Steam until tender (about 5-7 minutes).
3
Let cool to room temperature.
4
In a blender puree the steamed fennel with lemon juice and a heaping teaspoon of sea salt.
5
With the blender running, drizzle in ΒΌ cup olive oil until smooth.

Tools

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About

Excellent with fish and shellfish.

Tags:

dips
vegan
spreads
Vegetarian
condiments
Sauces

Yield:

0.75 cup

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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