Italian Sauces Recipes - Cream of Fennel Sauce (Salsa Vellutata di Finocchio) Recipe

Ingredients  

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• 30 ml/2 tbsp plain (all-purpose) flour

• 250 ml/8 fl oz/1 cup single (light) cream

• 30 ml/2 tbsp chicken or vegetable stock

• 45 ml/3 tbsp chopped fennel leaves

• Salt and freshly ground black pepper

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Method:

1. Melt the butter and stir in the flour. Gradually stir in the cream and blend to a smooth paste.

2. Cook gently for 2 minutes and stir in the stock, fennel leaves, salt and pepper.

3. Cook, stirring, for 1 minute. Serve warm with fish.