Fennel Hollandaise Sauce

1 . Stage

Cut fennel bulb in a medium dice. Roughly chop fennel fronds and set aside.

2 . Stage

Bring chicken broth to a simmer in a saucepan. Add diced fennel and cook until tender, about 10 minutes. Transfer fennel to a blender. Blend, adding just enough broth to get a good puree. Stir in salt and pepper. Discard remaining broth.

3 . Stage

Combine egg yolks, vinegar, and peppercorns in a large metal bowl; whisk until fully combined and light in color. Place over a pot of simmering water, whisking vigorously and scraping the sides of the bowl with the whisk until thick enough to form ribbons. Slowly whisk in hot melted butter until fully incorporated.

4 . Stage

Remove peppercorns. Stir in reserved fennel fronds and fennel puree.