Recipes Fennel Mustard Be the first to rate & review! A terrific condiment from Thomas Keller's Ad Hoc at Home; try it on roast pork. More Recipes by Thomas Keller More Chef Coverage from F&W Editors By Thomas Keller Updated on April 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: © Burcu Avsar Active Time: 10 mins Total Time: 1 hrs Yield: 1 cup Ingredients 1 tablespoon vegetable oil 3 cups chopped fennel ½ cup white wine vinegar 1 tablespoon water 1 teaspoon dry mustard powder 2 teaspoons whole-grain mustard Salt Directions In a skillet, heat the oil. Add the fennel, cover and cook over low heat, stirring occasionally, until softened, 25 minutes. Add the vinegar and cook, uncovered, until the fennel is tender, 15 minutes. Transfer to a blender. Add the water and mustard powder and puree. Scrape into a bowl and let cool. Stir in the whole-grain mustard and season with salt. Transfer to jars, cover and refrigerate. Serve With Roast pork. Rate it Print