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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.

Course Dinner, Sauce, Side Dish
Cuisine American
Keyword Gravy Recipe, Roasted Garlic, Thanksgiving Dinner, Thanksgiving Side Dish
Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Author Matthew Cetta

Ingredients

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

Instructions

  1. Preheat an oven to 400ºF

  2. 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.

  3. Place the pouch in the oven and roast for 40 minutes.

  4. 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.

  5. While the garlic roasts, heat olive oil in a large heavy bottomed pot over medium heat.

  6. 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.

  7. Add the sake and bring to a boil. Cook until most of the liquid has evaporated (about 6 minutes).

  8. Add the soy sauce and water and bring to a boil. Reduce to a simmer and cook, uncovered, for 30 minutes.

  9. 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

  1. Melt 5 Tablespoons of butter in medium saucepan over medium heat.
  2. Add flour and garlic and stir until well combined. Cook until garlic is super fragrant and the roux smells like bread, about 2 minutes.
  3. 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.

Recipe Notes

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