Fennel Sauce

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

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  • 1½oz butter
  • 1 heaped tablespoon chopped fennel
  • 1oz plain flour
  • ¾ pint water
  • salt and pepper


    Melt 1oz butter and cook the fennel in it for half-a-minute. Blend in the flour and gradually add the water, beating smoothly over a low heat. Cook gently until the sauce is creamy, season to taste and add the remaining butter. Serve with grilled mackerel and other fish. (It does wonders for frozen fillets.)