For ➍ (15 cl or 10 tbs)1 small fennel bulb****
1 tbs fresh lemon juice
⅛ ts sea salt
4 tbs olive oil
Trim and roughly chop a small fennel bulb.
Steam** until tender, in 5 to 7 m. Let cool to room temperature.
In a blender, puree the steamed fennel with 1 tbs fresh lemon juice and ⅛ ts of sea salt.
With the blender running, drizzle in 4 tbs olive oil until smooth.
*Will suit (grilled) fish and shellfish. You can put the mayo onto the fish before grilling for a special taste. Grilled chicken might work too. Use it very fresh. Save in refrigerator for 1 day.
**For a more pronounced taste, grill the sliced fennel.
***A quicker method would be to add chopped uncooked or pureed cooked fennel to mayonnaise.
****The method can also be used with fresh garlic.
Read more on fish & fennel combinations: Italian fish parcel, prawns & fennel, grilled salmon & fennel salad, braised fennel with peppers, saffron risotto with fish & fennel, a parcel of fish & fennel.
