Why it works: Fennel and butter work together. They rank in the top 27% of all ingredient pairs, and cooks put them together in 647 recipes. Both carry anethole, which smells sweet, anise. The science ↓
Fennel Sauce
Ingredients
Directions
Prepare the fennel
Strip the leaves from the fennel stems and wash them thoroughly.
Boil the fennel in salted water until tender, about 10 minutes.
Drain the fennel well and mince it finely.
Make the sauce
Gradually mix the minced fennel with the melted butter.
Add salt to taste.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Fennel + buttertop 27% of all pairsSmell alikemoderateCooked together647 recipes
Shared aroma: anethole (sweet, anise).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Young fennel
- Supplies the main flavour and the minced herbal body of the sauce.
- Melted butter
- Adds richness and fat, giving the sauce a smooth, rounded texture.
The step that matters
Drain the fennel well. Water left on the boiled fennel thins the butter and dilutes the flavour, so the sauce can turn watery and dull.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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