Fennel gravy

November 4, 2010
Fennel gravy

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

More Great Recipes:
Condiment/Spread|Fennel|Thyme|Vegetable|Make Ahead|Christmas|Fall|Thanksgiving|Gluten-Free

Reviews (2) Questions (0)

2 Reviews

Author Comment
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.