print this recipe email to a friend Fennel and Goat Cheese Sauce Makes about 2 cups ingredients 2 eggs 2 tablespoons honey 1-1/2 cups vegetable oil 1-1/2 teaspoons Chef Paul Prudhomme's Sweetie Magic® 1-1/2 teaspoons Chef Paul Prudhomme's Vegetable Magic® 1-1/2 teaspoons Chef Paul Prudhomme's Pork & Veal Magic® 5 ounces goat cheese, mild, crumbled 1 tablespoon fennel leaves, fresh, finely chopped 1 tablespoon fennel leaves, roasted, finely chopped 1-1/2 teaspoons Herbsaint, Pernod, or other anise flavored liqueur how to prepare Combine the eggs, honey and the three Magic Seasonings in a blender. Process briefly at high speed until combined. With the blender running, add the oil in a slow thin stream to the egg mixture until it is combined into a mayonnaise consistency. Place the mayonnaise mixture in a mixing bowl, then fold in the fennel and goat cheese until evenly combined. Break up any large lumps of cheese with a fork and refrigerate until ready to use.

Price: $3.00 Quantity: Pork and Veal Magic® 2oz. Use Pork and Veal Magic® to give great flavor to roasted, broiled, grilled, bronzed or blackened pork, veal and lamb. Easy to use in stews and casseroles.Substitute for normal use of salt, pepper ...

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