Roasted Garlic Gravy is your new go to gravy recipe that goes perfectly with mashed potatoes, turkey, and beef.
It’s All Gravy, Baby!
Ladies and gentlemen, I present to you the last gravy recipe you will ever need and I say that to everyone. It’s easily adapted to for people on gluten free, dairy free, or even vegan diets. Simple enough and easy enough, this gravy starts with a basic vegetable stock but the real secret to its success is in roasted garlic.
Roasted Garlic? You Had My Curiosity, But Now You Have My Attention!
See! Roasting garlic is actually very easy and you don’t even have to peel it! So, score! All you need is a toaster oven and some aluminum foil. Simply lay out a square of aluminium on a flat surface, break 6 cloves off of a large head of garlic, and lay then on the foil. Drizzle the cloves with light oil and wrap them up into a neat little pouch.
Then stick them in the toaster oven and bake at 400ºF for 45 minutes. When the time is up, let them cool, and you can just squeeze the garlic right out of the skins with your fingers. Do that into a small bowl and mash them with a fork.
Take Stock? Make Stock!
Meanwhile, make the vegetable stock. For the stock, you’re going to need the rest of that head of garlic, 1 Spanish onion, 2 carrots, 1 parsnip, 2 celery stalks, a bay leaf, some peppercorns, and a leek.
There’s a big leek in the toilet
OK don’t use that leek.
You’re also going to need soy sauce and sake.
I use Gekkeikan’s traditional sake in cooking. To be clear, it’s a pretty crappy sake for drinking but it makes for an awesome cooking wine. It’s sweet, a good substitution for white wine, and (most importantly) cheap. That big ass bottle only costs $13-$15 dollars and can be found in any liquor store or grocery store.
Quarters! A Million Allowances Worth Of Quarters!
First step is to quarter your vegetables. This is easier than it sounds. Simply cut each one long ways and then crossways. Break up the garlic head and slice the cloves in half. You will also have to crack some black peppercorns, which is easy enough. Measure out a half teaspoon out onto a flat surface and lay the blade of your knife flat across them. Then give it a solid whack with your fist and voila, cracked peppercorns.
Now you’re ready to start cooking. Heat a couple of tablespoons of olive oil in a large heavy bottomed pot over medium heat. Toss in the the halved, garlic cloves, vegetables, peppercorns, and bay leaf. Let it cook until starting to brown, about 8 minutes. Add the sake and bring to a boil. Cook until most of the wine has evaporated, about 6 minutes. Then add soy sauce and 6 cups of water to the pot. Bring to a boil again, then reduce to a simmer and let it go for 30 minutes.
Strain out the solids with a fine mesh sieve into a measuring cup. You should have about 4 cups of stock. If you have too much, return it to the pot and boil it until it cooks down. If you have too little, just add a bit of water.
Baby, I Want My Gravy!
Now the last step is adding a roux to thicken the gravy. Here’s where you can modify the recipe to be vegan, dairy free, or gluten free, The recipe calls for butter but you easily swap it out for Earth Balance Natural Buttery Spread. All purpose flour is also used in this recipe, but you can swap that out and use chickpea or potato flour; both of which are available from Bob’s Red Mill.
Melt 5 tablespoons of butter (or substitute) in a medium saucepan over medium heat. Stir in the garlic and flour and mix well. Cook until the garlic is fragrant and the roux starts to smell of bread, about 2 minutes.
This next step is crucial. Very gradually and while constantly whisking, add the stock. Do this in small batches as well. This will make sure the roux is well incorporated and you have a smooth gravy. Season with salt and pepper to taste.
That’s it. You’ve just made the most epic gravy ever to grace a mashed potato. 😉