Fennel Mayo
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 small fennel bulb
1 tablespoon fresh lemon juice
1/8 teaspoon sea salt
1/4 cup olive oil

Preparation

1 Trim and roughly chop fennel bulb. 2 Steam until tender (about 5-7 minutes). 3 Let cool to room temperature. 4 In a blender puree the steamed fennel with lemon juice and a heaping teaspoon of sea salt. 5 With the blender running, drizzle in ¼ cup olive oil until smooth.

About


Excellent with fish and shellfish.