Meals Matter

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Contributed By: kellic3
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.

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

Preparation

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.

Cook's Notes

CALORIES 32(31% from fat); FAT 1.1g (sat 0.5g,mono 0.3g,poly 0.2g); PROTEIN 2g; CHOLESTEROL 6mg; CALCIUM 3mg; SODIUM 169mg; FIBER 0.0g; IRON 0.2mg; CARBOHYDRATE 1.2g

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