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Fennel
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Fennel Mustard

Adapted from Thomas Keller’s ad hoc at home.
Servings 1 cup
Author Brandon

Ingredients

  • 1 tablespoon vegetable oil
  • 3 cups fennel, chopped (about 3 – 4 bulbs)*
  • ½ cup white wine vinegar
  • 1 tablespoon water
  • 1 teaspoon dry mustard powder
  • 2 teaspoons whole-grain mustard
  • Kosher salt

Instructions

  • Heat the vegetable oil in a large skillet over low heat. Add the chopped fennel and cook until softened, stirring occasionally (about 25 minutes). The fennel should not start browning and when pierced with a fork, the fennel should still have a little resistance. Add the vinegar and cook until the fennel is tender (an additional 15 minutes). Transfer cooked fennel to a blender or food processor. Add the water and mustard powder and puree (feel free to add a little more water if the mixture isn’t coming together). Transfer puree to a bowl and let cool. Stir in the whole-grain mustard and season with salt.
  • Cover and store in the refrigerator.

Notes

* Chopping fennel can be a bit tricky.  I have found the easiest way to chop fennel is by trimming the root end and peeling off the outer layers (save the small, inner pieces for another use).  Cut those layers in half so you have flat pieces of fennel (see image).  Cut the flat pieces into sticks and then chop.