Fennel Remoulade

Name: Fennel Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 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

Eats Now Editorial Team · General

Jump to Recipe

Fennel Remoulade – a delicious recipe with fennel bulb, olive oil, garlic, lemon juice, mayonnaise, parsley. Easy to follow and perfect for any occasion.

Serves 4 General

Servings: persons

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

1
Preheat oven to 350 degrees F.
2
Chop the fennel bulb into a small dice and mix with the olive oil and garlic cloves.
3
Roast in the oven until golden brown and tender.
4
Let cool and mix with all the other ingredients in a food processor.
5
Blend in food processor until smooth.
6
Place in covered container until needed for service.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you for your rating!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 1/2 ounces fennel bulb, 2 tablespoons olive oil, 1 -ounce garlic cloves, 1 lemon juice, and more.

Yes, Fennel Remoulade falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
General

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Cook The Book: Pickled Daikon, Carrot, And Cucumber
Faux Cubano Grilled Cheese Recipe
Cherry Coke-Glazed Country Ham Recipe
Cook The Book: Boeuf En Daube Provençal

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy