Place all the ingredients into a heavy-based saucepan and, over a very low heat, reduce by two-thirds. Remove from the heat and allow to cool. Refrigerate in a parfait jar until ready to use, leaving the vegetables and spices in the liquid to give it a more intense flavour. When all the reduction has been used, discard the vegetables and spices. The pernod reduction is used for flavouring sauces, butters, fish mousse and terrines.
© 2005 Liam Tomlin. All rights reserved.