This recipe may be reproduced with the following credit:
Recipe by SILVIA BIANCO, http://www.chefsilvia.com

Caramelized Fennel and Shallot Sauce

This sauce is simply delicious and very flavorful. It works well served over meat, fish or even vegetables. Again, I winged this but once again exact measurements are unnecessary. Add less cream and more broth if you like. Leave out the flour if you want a thin sauce. Add a bit more flour if you want it thicker. Experiment. Have fun and make it your way.

½ stick, salted butter
¼ cup extra virgin olive oil
1 whole fresh fennel bulb: cored and thinly sliced
½ teaspoon fennel seeds
1 large (or 2 small) shallots: sliced
2 tablespoons flour or cornstarch
½ cup white wine
½ cup heavy cream or half and half
1 cup chicken broth
Salt and pepper to taste


In a medium skillet over high heat add the butter and oil and heat until butter melts and the oil is hot but not smoking. Add the fennel, followed by the onion and sauté for a minute or two until the vegetables are golden and soft, then add the wine and cook for another minute. Lower the heat to medium and add the flour and stir. Stir in the cream, cook for another minute then slowly add the broth, stirring to incorporate it all. Lower the heat to a simmer and cook the sauce for about 10 minutes or so until it reduces and thickens to the consistency of light cream. Check the consistency (add more broth if too thick). Check the seasoning and serve.