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

Thomas Keller
December 2009

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Credit: © Burcu Avsar

Recipe Summary test

active:
10 mins
total:
1 hr
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Serve With

Roast pork.

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