Fennel Sauce for Steaks or Chops

INGREDIENTS

1 large fennel bulb, trimmed and quartered

1 (I/4 inch thick) slice lemon

1/4 cup extra virgin olive oil

2 t finely chopped chives

1/2 t Dijon mustard

Fine sea salt and freshly ground black pepper

DIRECTIONS

Cook fennel and lemon in medium saucepan of salted boiling water until tender (15 minutes). Drain, discard lemon. Process fennel with 5 T water, oil, chives, mustard and salt and pepper to taste. Puree until smooth and serve.