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Fennel Hollandaise
4
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- Ingredients
- ½ Fennel bulb
- 100 milliliters dry white wine
- 2 Tbsps White vinegar
- 250 grams butter
- 3 egg yolks
- 4 Tbsps dry white wine
- 1 Tbsp lemon juice
- salt
- freshly ground white peppers
- 2 Tbsps freshly chopped fennel fronds
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Preparation steps
1.
Rinse the fennel and remove the thick stalks. Core the fennel bulb. Chop the fennel fronds finely and dice the bulb coarsely. In a saucepan, bring the white wine and white wine vinegar to a boil, add the fennel and cook until reduced to about 1/3. Strain the cooking liquid through a sieve.
2.
In a saucepan, melt the butter, bring it to a boil and skim off foam. In a metal bowl, whisk together the egg yolks and the fennel cooking liquid and beat over a hot water bath until fluffy, Gradually add the butter, first a few drops, then in a thin stream, whisking constantly until the sauce is thick, creamy and homogeneous. (Do not boil!). Whisk in the lemon juice and season with salt and pepper. Fold in the fennel and fennel fronds and serve.
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