Fennel Remoulade

Suitable for vegetarian diets.*

Makes 0.54 kg.

300 g fennel bulb
30 ml lemon juice
40 g celery
62 ml mayonnaise
62 ml créme fraiche
10 g dijon mustard
1 cloves garlic
30 g dill fresh

Grate fennel bulb. Finely dice celery. Chop dill. Finely chop garlic. Combine with rest of ingredients well.


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.