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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
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.
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