Fennel Emulsion

Basic Recipe 38


  • 55g Fennel herb
  • 85g Bulb fennel, thinly sliced
  • 120ml Extra virgin olive oil
  • 1 small Shallots, finely chopped
  • 1 Garlic clove, crushed
  • 30ml Pernod reduction (basic recipe 44)
  • 100ml Water or chicken stock
  • Lemon juice
  • Salt
  • Freshly ground pepper


Blanche the fennel herb in boiling water for 30 seconds and then refresh in iced water. Lift out of the water and drain on a clean tea towel. In a heavy-based saucepan heat 40ml extra virgin olive oil over a medium heat. Add the chopped shallots and garlic and sweat without colour for 2 minutes. Add the fennel and continue to sweat for a further 2 minutes without colour. Pour in the Pernod reduction and bring to the boil. Add the chicken stock or water, a pinch of salt and freshly ground pepper and cook until the fennel is tender. This will take about 5 minutes. Remove the fennel from the heat and pour into a clean bowl. Place over a larger bowl filled with ice and stir to cool the fennel as quickly as possible and to retain colour. Remove the clove of garlic.

When the fennel is cool, puree in a food processor. Add the fennel herb and continue to blend until it becomes a smooth, green puree. Pass the fennel puree through a fine chinois into a clean bowl. Whisk in the remaining olive oil in a slow, steady stream until fully incorporated. Season to taste with salt, freshly ground pepper and a squeeze of fresh lemon. Refrigerate until ready to use. When serving, do not reheat the fennel emulsion, rather, serve it at room temperature.