Prep 5 mins
Cook 5 mins
This would be fabulous over poached or baked fish. Another recipe from "15 Minute Meals" by Emalee Chapman and the recipe originates in Provence.
- 1⁄2 cup butter
- 6 teaspoons fennel seeds
- 1 garlic clove, peeled and chopped
- 1 lemon
- salt, to taste
- pepper, to taste
- Melt the butter in a small pan. Add the fennel seeds and cook for 1 minute. Add the garlic, stirring so garlic doesn't burn, and cook for 1 minute.
- Squeeze the juice of the lemon into the pan and stir, cooking for another minute. Add salt and pepper to taste.
This was ok, I found the butter, fennel, garlic combination a bit intense; I've been trying savory butters on corn, so tried this one, maybe I'd like it better on protein. Made for ZWT 8 by one of The Wild Bunch.
Made this to serve as a dipping sauce with Pinchos Morunos (Moorish Pointed Stick or Thorns) and for the white steamed rice I served it on. Unusual, but good flavor that I can see used o a variety of things. It gave the pork I used added flavor and a moistness that it needed. Loved the fennel seeds in it. Made for ZWT 8 French leg for the Diners, Winers and Chives team.
I really liked the flavor of this. I melted just a jot of it on a really cheap steak which was transformed into a million bucks. I also used it with sauteed potatoes and green beans. I think it would be great in scrambled eggs. I guess I will find out tomorrow!