Pernod Reduction

Basic Recipe 44

Preparation info

  • Difficulty


  • Makes

    250 ml

Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 750 ml Pernod
  • 2 Small shallots, finely sliced
  • 150 g Fennel, finely sliced
  • 3 Star anise
  • 4 White peppercorns, crushed


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.