Fennel and Goat Cheese Sauce

from the kitchen of Chef Paul Prudhomme

Makes about 2 cups

2 eggs
2 tablespoons honey
1-1/2 cups vegetable oil
1-1/2 teaspoons Chef Paul Prudhomme's Sweetie MagicŪ
1-1/2 teaspoons Chef Paul Prudhomme's Vegetable MagicŪ
1-1/2 teaspoons Chef Paul Prudhomme's Pork & Veal MagicŪ
5 ounces goat cheese, mild, crumbled
1 tablespoon fennel leaves, fresh, finely chopped
1 tablespoon fennel leaves, roasted, finely chopped
1-1/2 teaspoons Herbsaint, Pernod, or other anise flavored liqueur
how to prepare

Combine the eggs, honey and the three Magic Seasonings in a blender. Process briefly at high speed until combined. With the blender running, add the oil in a slow thin stream to the egg mixture until it is combined into a mayonnaise consistency. Place the mayonnaise mixture in a mixing bowl, then fold in the fennel and goat cheese until evenly combined. Break up any large lumps of cheese with a fork and refrigerate until ready to use.