Fennel & Tomato Cream Sauce

velvety cream. Aromatic and comforting, it's a beautifully balanced sauce that adds elegance to everything from pasta to seafood.

The old chef swore that fennel was the secret to a truly unforgettable sauce. He would crush the seeds just so, letting their aroma bloom as he stirred them into a rich tomato base. He always said that the anise-like fragrance transformed even the simplest dish into something magical, something that could—

"Yeah, yeah, it’s fennel. Just tell us how to make it. YES CHEF!"

Ingredients

• 1 sachet Yes Chef Rich Red Tomato Recipe Base (30g)

• 250ml cream

• 30g butter

• ½ tsp crushed fennel seeds

• Salt and pepper, to taste

Instructions

1. In a pan over medium heat, gently toast the fennel seeds for about 30 seconds until fragrant.

2. Add the butter and let it melt. Stir in the Yes Chef Rich Red Tomato Recipe Base.

3. If using separate honey and mustard, stir both in and let them blend into the sauce. (If using premade honey mustard, simply stir it in and mix well.)

4. Gradually add the cream, stirring continuously to combine until smooth and creamy.

5. Season with salt and pepper to taste. Let the sauce simmer for a few minutes, allowing the flavours to meld together.

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Smooth, subtle, and deeply aromatic—this sauce lingers just enough to leave you wanting more.

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