Total Time
35 Mins
Yield
Makes 1 cup

How to Make It

Step 1

Cook fennel and onion in 2 tbsp. extra-virgin olive oil in a large frying pan over medium-low heat until well caramelized, about 30 minutes. Add saffron, cayenne, and paprika; cook until fragrant, 1 minute.

Step 2

Remove from heat and add vinegar, broth, zest, rosemary, and salt. Let cool. Whisk in 5 tbsp. more extra-virgin olive oil.

Step 3

Note: Nutritional analysis is per tbsp.

Gather Restaurant, Berkeley, CA

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