Creamy Fennel Sauce
From boofie 15 years ago
- 20 minutes to make
- Serves 6
This fennel cream sauce is so rich and creamy. I originally made it for lobster and crab ravioli, and have kept it in my sauce book ever since. Inspite of its thick and velvety texture, this decadent sauce is remarkably light and its sweet, subtle flavors are sure to compliment most anything you pair it with.
Ingredients
- 2 cups half and half (or cream, which will produce a richer, heavier sauce) shopping list
- 1/2 cup white wine shopping list
- 1 fennel bulb shopping list
- 1 medium shallot shopping list
- 1 clove garlic, finely minced. shopping list
- 1 oz softened cream cheese shopping list
- 1.5-2 tbsp butter shopping list
- 1 tbsp white flour shopping list
- 1/2 tsp herbes de provence shopping list
- Freshly grated nutmeg shopping list
- salt shopping list
- white pepper shopping list
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.
People Who Like This Dish 4
- supalonnie Cincinnati, OH
- trigger MA
- irishiz Annapolis, MD
- lacrenshaw Horsham, PA
- boofie Salt Lake City, UT
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 2 people-
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, boof...more
lacrenshaw
in Horsham loved it
-
Wow Boofie this sauce is to die for the herbes de provence is a wonderful mix isn't it.
Five forks and smile :)
trigger
in loved it
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "