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French · Sauce / condiment
Fennel Oil
Blanched fennel fronds, spinach and parsley blended with olive and grapeseed oils, left to steep for a day and strained to a bright green, aniseed-scented oil with a little body. Drizzle it around terrines, pâtés and cold fish.
- YieldMakes about 240 ml (1 cup)
- Hands-on30 min
- Total4 h 29 min
- Difficulty
Ingredients
- 120 mlfennel fronds, packed
- 120 mlspinach leaves, packed
- 120 mlflat-leaf parsley, leaves, packed
- 120 mlextra-virgin olive oil
- 180 mlgrapeseed oil
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