Ingredients
- 2 egg yolks
- 1 lemon, juiced
- 250ml olive oil
- 1 tbs Dijon mustard
- 3 large fennel bulbs, trimmed
- 1 handful flat leaf parsley leaves, roughly chopped
- 4 slices toasted rye bread
Fennel Remoulade
Method
- Whisk the egg yolks and lemon juice together on a large bowl
- Slowly drizzle in the oil, whisking constantly, until the mixture becomes thick and creamy
- Stir in the mustard and season to taste with sea salt
- Set the mayonnaise aside
- Slice the fennel into paper thin slices then roughly chop
- Add to the mayonnaise and stir until the fennel is well coated then add the parsley
- Serve a large spoonful of the remoulade with the rye toast
Comments
This is a quick and easy starter for any occasion.
Thanks to Brydone Organic Growers for providing the fennel used in the demonstration at the market
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