Ingredients

How to make it

  • Remove any bruised outer leaves from fennel bulb and its tough core. Roughly chop fennel and shallot and transfer to food processor. Pulse until very finely minced.
  • Heat a heavy sauce pot with 1/2 tsp butter over medium heat. Add minced vegetables and cook until translucent and tender, 3-5 minutes. Do not brown.
  • Remove vegetables to a bowl and set aside. In same pan, add an additional tbsp of butter and melt. Mix in flour to form a roux and cook until just barely golden to remove doughy taste. Do not brown.
  • Whisk in white wine and continue stirring until roux is completely incorporated into liquid and no lumps remain. Add half and half or cream and cream cheese and stir until cream cheese has melted thoroughly into sauce.
  • Return cooked vegetables to pot and fold into cream sauce, along with herbes de provence and freshly grated nutmeg.
  • Season to taste with salt and white pepper. Allow to simmer over low heat 10-15 minutes or until flavors have combined and sauce is desired consistancy. If it gets too thick ,gently fold in small amounts of milk, cream, or half and half until it's how you like it.
  • ********
  • If you don't want little bits of tender fennel and shallot in your sauce, spoon it through a fine mesh strainer and return it to the pot to keep it warm. I recommend doing this if you plan on pairing it with a lightweight pasta.

Reviews & Comments 3

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  • irishiz 5 years ago
    DH and I "found" fennel a few years ago and really like it - this sounds very interesting. Bookmarking to try. Thanks!
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    " It was excellent "
    trigger ate it and said...
    Wow Boofie this sauce is to die for the herbes de provence is a wonderful mix isn't it.

    Five forks and smile :)
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    " It was excellent "
    lacrenshaw ate it and said...
    My Lord, girl! How did you ever come up with a FENNEL sauce? I LOVE fennel (guess being half Italian doesn't hurt!). Sounds as though it could even stand up to a heavy pasta i.e. gnocchi. You most definitely have scored a 95 in my rating system, boofie. I will give you a five but you'll know what it was supposed to be, my friend. Happy New Year,
    Lorraine
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