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Endive and Fennel with Tarragon Avgolemono Sauce

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4 from 1 review

  • Author: Jessica Flanigan
  • Total Time: 30 minutes
  • Yield: 4 1x


Avgolemono sauce is a Greek Sauce with Mediterranean roots, made of eggs, broth and lemon juice.


  • 1 ½ cups thinly sliced fennel (300g)
  • 4 heads Belgian endive
  • 1 tbls extra virgin olive oil (15ml)
  • pinch salt
  • 2/3 cup chicken stock (158ml)
  • 1/3 cup lemon juice (79ml)
  • 1 tbls chopped tarragon
  • 2 eggs


  1. Trim top and bottom off fennel bulb. Slice lengthwise using a sharp paring knife and slice out the core. Discard core. Slice remaining fennel in long ½ inch strips
  2. Trim ¼ inch off the bottom of the endives. Cut lengthwise into 1 inch thick pieces
  3. Heat olive oil in large pan. Add fennel and cook on medium high heat for 5 minutes stirring occasionally. You are looking for the fennel to start to brown and caramelize. Add endive and pinch of salt. Cook on medium heat for about 7 more minutes or until the endive starts to wilt and becomes soft. Plate and keep in warm place
  4. In a bowl, whisk together lemon juice and eggs until lightly frothy
  5. In saucepan, heat chicken stock until almost simmering. Remove from heat and slowly drizzle the hot stock into the egg mixture while constantly whisking. After mixed, pour back into saucepan and add chopped tarragon. Whisk on low heat until sauce thickens (will coat the back of a spoon) making sure not to bring sauce to a boil. Remove from heat and spoon half of the mixture over the fennel and endive
  • Prep Time: 10 mins
  • Cook Time: 20 mins
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