← All recipes

🍽️ Dutch Sauce with Fennel

562 kcal · 30 min · 4 servings

Ingredients

• 0.5 bulb fennel
• 100 ml dry white wine
• 2 tbsp white wine vinegar
• 250 g butter
• 3 egg yolks
• 4 tbsp dry white wine
• 1 tbsp lemon juice
• salt
• white pepper (from the mill)
• 2 tbsp freshly chopped fennel fronds

Instructions

1. 1. Remove the tough stems and outer leaves from the fennel.
2. 2. Finely chop the green fennel fronds.
3. 3. Cut the fennel bulb into coarse cubes.
4. 4. Place the fennel cubes, white wine, and white wine vinegar in a pot.
5. 5. Bring the mixture to a boil.
6. 6. Let the liquid reduce until only about one-third remains.
7. 7. Strain the broth through a fine sieve to remove the fennel pieces.
8. 8. Melt the butter in a small saucepan over medium heat.
9. 9. Let the melted butter sit briefly so that the milk solids settle at the bottom.
10. 10. Carefully pour the clear butter into another container, leaving the white foam behind.
11. 11. Place the egg yolks and the prepared fennel broth in a heatproof metal bowl.
12. 12. Place the bowl over a pot of hot, but not boiling, water (bain-marie).
13. 13. Whisk the egg yolk mixture until it becomes foamy and slightly fluffy.
14. 14. Add the clear butter slowly, drop by drop, while stirring constantly.
15. 15. Increase the speed at which you add the butter and keep stirring until the sauce is creamy and smooth.
16. 16. Make sure the sauce does not get too hot so that the eggs do not curdle.
17. 17. Remove the bowl from the water bath.
18. 18. Season the sauce with lemon juice, salt, and pepper to taste.
19. 19. Stir the finely chopped fennel fronds into the sauce.
20. 20. Serve the sauce immediately.

Nutrition per serving

• kcal: 562
• Protein: 4 g · Fett/Fat: 58 g · Carbs: 2 g