Light and fluffy fennel mayonnaise

1. Briefly blanch the chopped fennel and immediately place in iced water to cool.
2. Finely blend in a small food processor or use a hand-held blender. Push the mixture through a fine sieve.
3. Put the eggs, mustard, and tarragon vinegar in the blender and briefly blend.
4. Add the fennel purée, Pernod, and cold stock and blend together.
5. Now add the oil in a thin stream while the machine is running.
6. Season to taste with salt and pepper and, if you like, some extra Pernod.

Serving suggestions:

• Use in a dish with components of sea bass, lettuce, quinoa and leek.
• Use in a dish with components of mackerel, tomato, and aubergine.
• Use in an amuse-bouche with several fennel components.