Blond Gravy

Cooking Light
This light-colored gravy pairs nicely with pork, veal, or poultry. Quick-mixing flour, a chef's ingredient that has been around for years, dissolves in hot liquids without lumps. Look for it on the baking aisle of your grocery store.
6 servings (serving size: about 1/4 cup)


+ Add To Shopping List
1 teaspoon butter
1/2 cup finely chopped onion
1/8 teaspoon fennel seeds
1 garlic clove, halved
1/3 cup dry white wine
1 1/2 cups Rich Turkey Stock
2 (5-inch) thyme sprigs
1 tablespoon quick-mixing flour (such as Wondra or Pillsbury Shake and Blend)
1/4 teaspoon salt


Melt butter in a small saucepan over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add fennel and garlic; cook 1 minute, stirring constantly. Stir in wine; cook 1 minute. Add stock and thyme; bring to a boil. Reduce heat; simmer 10 minutes. Strain mixture through a sieve into a bowl; discard solids.

Return reserved liquid to pan. Gradually add flour and salt, stirring with a whisk. Bring to a boil; cook 1 minute or until slightly thick, stirring constantly with a whisk.

Created date

November 2003

Nutritional Information

Calories 32
Caloriesfromfat 31 %
Fat 1.1 g
Satfat 0.5 g
Monofat 0.3 g
Polyfat 0.2 g
Protein 2 g
Carbohydrate 1.2 g
Fiber 0.0 g
Cholesterol 6 mg
Iron 0.2 mg
Sodium 169 mg
Calcium 3 mg