Make Ahead

Fennel gravy

November  4, 2010
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

  • Serves +/- 2 cups
  • 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
In This Recipe
  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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  • Kitchen Butterfly
    Kitchen Butterfly
  • gingerroot
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen! Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety. Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!