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Archive of BBC Food Recipes

Fennel remoulade

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
Dietary Vegetarian
From Ready Steady Cook

Method


  1. To make the mayonnaise, place the yolk, vinegar, mustard, chilli flakes, chives and hot water into a food processor and blend.

  2. Whilst the food processor is running, gradually add the vegetable oil in a constant flow.

  3. When all the vegetable oil has been added, season with salt and freshly ground black pepper.

  4. To make the remoulade, place the fennel, shallot, parsley and lemon juice into a large bowl and mix well.

  5. Add some of the mayonnaise and mix once more to coat, then season, to taste, with salt and freshly ground black pepper.

  6. To serve, spoon the remoulade into the centre of a plate and garnish with the chervil leaf.

Ingredients

For the mayonnaise

  • 1 free-range egg yolk
  • 1 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • ½ tsp dried chilli flakes
  • 1 tsp chopped fresh chives
  • 50ml/2fl oz hot water
  • 200ml/7fl oz vegetable oil
  • salt and freshly ground black pepper

For the remolade

  • ¾ fennel bulb, finely sliced
  • ½ banana shallot, finely sliced
  • 1 tbsp chopped parsley
  • ½ lemon, juice only
  • fresh chervil leaf to garnish
  • salt and freshly ground black pepper

Shopping List

Fennel remoulade

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