Name: Pernod Sauce (Sauce à la crème d’anis)
Prep time: 30 min
Total time: 30 min
Yield: For four people
Cuisine: French
Ingredients: salt, pepper; juice of 1 lemon; 2 hard-boiled eggs; With fish and shellfish served hot or cold; 1 teaspoon Dijon mustard; 5 tablespoons olive oil; 1 fennel bulb weighing 100 g (3½ oz); 1 teaspoon Pernod or other pastis; 4 tablespoons well chilled whipping cream

Preparation info

For
four
people

Difficulty
Easy
Ready in
30 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 fennel bulb weighing 100 g (3½ oz)
2 hard-

Method

Trim and quarter the fennel and cook it in boiling salted water for about 30 minutes. When it is cooked, squeeze the pieces in a tea towel to extract the water.
Sieve the two hard-boiled egg yolks and the fennel into a large bowl with a mouli-légumes. Purée it thoroughly and scrape any bits which have stuck to the blade into the bowl. Add the mustard, lemon jui