IMG 35201

French fennel sauce

Delicious with the fish, ravioli or other pasta.

Preparation time 20 minutes


  • 1 bigger fennel bulb (finely chopped)
  • 2 glasses dry white wine
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 tbsp cooking cream
  • 1 yolk
  • 1 tsp lemon sap
  • white pepper & salt


Fennel cleanse and chopp it finely (leave some green stalks for garnish).

Stew the fennel in the pan topped with a glass of wine and butter. Sprinkle it with flour and mix well. Add another cup of wine and let simmer gently for 10 minutes. Finish the sauce with salt, white pepper and nutmeg and sieve the sauce through a fine sieve. Beat egg yolk with the cream and stir into the sauce, along with lemon juice.

Serve with the ravioli on a plate and garnish with the green stalks.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.