Summary

Ingredients

• 4 bunches fennel - green from large fennel bulbs
• 8 cloves garlic, (or to taste)
• Salt, to taste
• Pepper, black, freshly ground, to taste
• 100 ml oil, (corn or rapeseed oil)
• 100 ml extra virgin olive oil
• 5 tablespoon lemon juice

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Instructions

1. Clean the fennel greens, remove the coarse stems (or cut the stalks into small pieces and use them) and chop them up very roughly.
2. Peel and roughly chop the garlic.
3. Put some oil, salt, pepper (I like it peppery) and garlic in a food processor and chop. Gradually add the remaining oil - depending on the desired consistency and planned use, more or less than the specified amounts. The degree of shredding also depends on personal taste. Sometimes I make it very finely pureed, sometimes just roughly chopped (gives better optical effects).
4. This is a sauce that I use almost as a concentrate. A couple of spoons in a salad dressing, a couple for decorating fish dishes, for making a fish sauce, or with a vegetable dish (I think it`s great with asparagus or steamed yellow beets, for example). It is also delicious to add a few spoons to a naked risotto, possibly with the addition of lamb or pork also delicious with lamb dishes, whether drizzled on a grilled lamb chops or as an addition to the sauce of a braised leg of lamb. .. and: nice and cold with a lemon wedge with smoked salmon!
5. This recipe is a starting recipe, depending on the respective application, I add other ingredients to the dish, add more garlic, add other herbs (combined great with cilantro or dill), add sour cream / yogurt (e.g. for salad dressings) underneath etc etc.