2/3 cup water
1/3 cup hot water
1 teaspoon minced white ginger root
1 tablespoon dry mustard
fennel tips
Combine water, water, and 2 teaspoons ginger in large bowl. Bring water to a boil. Stir in dry mustard. Reduce heat to low, and simmer; cook, stirring occasionally, until thickened. Stir in fennel. Stir in ginger, mix thoroughly. Serve immediately.