This easy Roasted Garlic Gravy is your new go to gravy recipe that goes perfectly with mashed potatoes, turkey, chicken, pork, and beef. It’s so versatile that it’s also the perfect gravy for Thanksgiving and Christmas regardless of what meat or vegetable dish your serving.
It’s All Gravy, Baby, With This Roasted Garlic Gravy!
Ladies and gentlemen, I present to you the last gravy recipe you will ever need. I’m serious. This roasted garlic gravy can be easily be made into a vegan gravy or a gluten free gravy without any change in taste.
Roasted Garlic? You Had My Curiosity. But Now You Have My Attention!
OK. So let’s get started. Roasting garlic is super easy and you don’t even have to peel it! So, score! All you need is an oven and some aluminum foil. Simply lay out a square of aluminum on a flat surface, break 6 cloves off of a large head of garlic, and lay them on the foil. Drizzle the cloves with olive oil and wrap them up into a neat little pouch.
Then stick the pouch in the oven and bake at 400ºF for 45 minutes. When the time is up, let them cool a bit so they don’t burn your finger tips when you handle them, and you can just squeeze the garlic right out of the skins with your fingers into a small bowl and mash them with a fork.
Take Stock? Make Stock! Here’s How To Make Vegetable 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 (tamari if you’re making the recipe gluten free) and sake.
I use Gekkeikan’s traditional sake when I’m 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.
Vegetarian Stock Recipe For A Vegetarian Gravy!
The 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’ also have to crack some black peppercorns, which is easy enough. Just lay then on a flat surface and place the edge of your knife on top. Apply a little pressure and the peppercorns will crack right open 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, quartered vegetables, peppercorns, and bay leaf. Let it cook until they start 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, reduce to a simmer and let it cook 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.
A Gravy That Can Be Made Vegan And/Or Gluten Free!
Now the last step is adding a roux to thicken the roasted garlic 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 and no one will ever notice. You can also make this gravy gluten free. The recipe calls for all purpose, but you can swap that out and use chickpea, potato, or rice 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.
Check Out This Loco Moco With Roasted Garlic Gravy
- Stock Pot
- Fine Mesh Strainer
- Measuring Cups
- Aluminum Foil
- Bay Leaf
- Black Peppercorns
- Soy Sauce
- Tamari (if making this recipe gluten free)
- All Purpose Flour
- Earth Balance Naturally Buttery Spread (if making this recipe vegan)
- Chickpea Flour (if making this recipe gluten free)
- Rice Flour (if making this recipe gluten free)
- Potato Flour (if making this recipe gluten free)
Easy Roasted Garlic Gravy
Roasted Garlic Gravy is your new go to gravy recipe. Perfect for turkey, beef, pork, or mashed potatoes. This easy brown gravy can even be made gluten free, dairy free, or vegan.
For The Stock and Roasted Garlic
- 1 Large Head of Garlic
- 2 Tablespoons Light Olive Oil plus more for drizzling
- 1 Leek Cut Crosswise and Lengthwise
- 1 Large Spanish Onion Skin On, Cut Crosswise and Lengthwise
- 2 Carrots Unpeeled, Cut Crosswise and Lengthwise
- 1 Parsnip Unpeeled, Cut Crosswise and Lengthwise
- 2 Stalks of Celery Cut Crosswise and Lengthwise
- 1 Bay Leaf
- 1/2 Teaspoon Black Peppercorns Cracked
- 1 1/2 Cups Sake
- 1/3 Cup Soy Sauce
- 6 Cups Water
For The Gravy
- 5 Tablespoons Unsalted Butter
- 1/3 Cup All-Purpose Flour
- Salt and Pepper To Taste
Preheat an oven to 400ºF
Break 6 cloves of garlic off the head and lay them out onto aluminum foil. Drizzle with olive oil and wrap the foil up tightly into a pouch.
Place the pouch in the oven and roast for 40 minutes.
Allow the garlic to cool enough to handle. Squeeze it out of the skins and into a small bowl. Mash with a fork and set aside until ready to use.
While the garlic roasts, heat olive oil in a large heavy bottomed pot over medium heat.
Break up the rest of the head of garlic and cut the cloves in half. Toss them into the pot along with the vegetables, bay leaf, and cracked black peppercorns. Cook until starting to brown, about 8 minutes.
Add the sake and bring to a boil. Cook until most of the liquid has evaporated (about 6 minutes).
Add the soy sauce and water and bring to a boil. Reduce to a simmer and cook, uncovered, for 30 minutes.
Strain out the solids through a fine mesh sieve into a measuring cup. There should be 4 cups of stock. If there is too much, return it to the pot and boil it down. If there is less, add a bit of water to the stock.
For The Gravy
Melt 5 Tablespoons of butter in medium saucepan over medium heat.
Add flour and garlic and stir until well combined. Cook until garlic is super fragrant and the roux smells like bread, about 2 minutes.
Very gradually, while whisking constantly, add stock to the saucepan. Do this in batches so that the roux mixes well with the stock giving you a smoother gravy. Simmer for 2 minutes and salt and pepper to taste.
This recipe can be made
*vegan with Earth Balance Buttery Spread instead of butter
* Gluten free with chickpea flour, potato flour, or rice flour instead of all purpose flour. And tamari instead of soy sauce.
Adapted from Epicurious