Fennel Remoulade

Ingredients

• 5 1/2 ounces fennel bulb
• 2 tablespoons olive oil
• 1-ounce garlic cloves
• 1 lemon juice
• 2 cups mayonnaise
• 2 tablespoons chopped parsley leaves
• 1 tablespoon chopped chives
• 2 teaspoons salt
• 1 teaspoon white pepper
• 1-ounce Pernod

Directions

Preheat oven to 350 degrees F.

Chop the fennel bulb into a small dice and mix with the olive oil and garlic cloves. Roast in the oven until golden brown and tender. Let cool and mix with all the other ingredients in a food processor. Blend in food processor until smooth. Place in covered container until needed for service.