Make Ahead

Fennel gravy

November  4, 2010
2 Ratings
  • Serves +/- 2 cups
Author Notes

I love this sauce on fish, with rice, pasta and potatoes. The liquorice flavours of fennel mellow out completely yet don't lose their essence. —Kitchen Butterfly

What You'll Need
  • 1 tablespoon butter, softened
  • 1 large fennel bulb, washed, cored and cut into thin slices
  • 1 cup dry white wine
  • 2 cups chicken stock (low salt)
  • 3 - 4 stalks fresh lemon thyme, leaves separated from stalks if possible
  • Salt and pepper, to taste
  • Finely grated zest of 1/2 a lemon
  • Fennel fronds, to garnish
  1. In a pan, melt a tablespoon of the butter. Add the fennel slices and sprinkle a pinch of salt. Let cook for a couple of minutes. Then add the wine and let cook till the fennel softens. Remove from the heat and in a blender/food processor, blitz till the mixture is smooth.
  2. Return the fennel puree to the heat and add the chicken stock and thyme. Check for seasoning, adjust and let simmer slowly for about 10 minutes.
  3. Remove from heat. Stir in half of the grated lemon zest and top the sauce with some finely chopped fennel fronds and the rest of the lemon zest
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See what other Food52ers are saying.

  • Kitchen Butterfly
    Kitchen Butterfly
  • gingerroot
I love food and I'm interested in making space for little-heard voices, as well as celebrating Nigerian cuisine in its entirety.

2 Reviews

Kitchen B. November 5, 2010
Thanks gingerroot, hope you like it
gingerroot November 5, 2010
KB, you had me at fennel. I have all the ingredients on hand and will be making soon.