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Blond Gravy

Blond Gravy

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.

Cooking Light NOVEMBER 2003

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


  • 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.

Nutritional Information

Amount per serving
  • Calories: 32
  • Calories from fat: 31%
  • Fat: 1.1g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 2g
  • Carbohydrate: 1.2g
  • Fiber: 0.0g
  • Cholesterol: 6mg
  • Iron: 0.2mg
  • Sodium: 169mg
  • Calcium: 3mg

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Blond Gravy Recipe