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Blond Gravy

Yield 6 servings (serving size: about 1/4 cup)
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 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.