Give your food scraps the makeover they deserve.
This recipe was developed during the coronavirus pandemic, which has compelled people the world over to confine themselves to their homes, including our recipe developers. Unlike the other recipes on the site, this recipe hasn't gone through the rigorous testing we apply to our usual recipes and lacks measurements by mass.
If you find yourself with leftover fennel fronds, you can whip up this easy sauce in no time. It's bright with fresh lemon juice and lemon zest, funky thanks to garlic and a touch of mustard, and savory due to a healthy dose of oil-packed anchovies. Feel free to vary it based on what you have and desire .
You can use this sauce a million ways: Dress vegetables with it, toss pasta in it, serve it with roasted or poached meats, dollop it on eggs or fresh cheeses, spread it on sandwiches, and more.Roughly chopping the fennel fronds makes it easier for the blender to fully purée them.Read more:
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