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.
1 tablespoon quick-mixing flour (such as Wondra or Pillsbury Shake and Blend)
1/4 teaspoon salt
How to Make It
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.
I liked this gravy, although it did not make that much. I had 7 people over and I think I should have doubled the recipe. I guess there wasn't enough there for people to taste it much. I used regular all purpose flour and it was hard to blend it in; there were some lumps. Next time, I'll buy the finer flour, or at least strain the gravy.
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