Roasted Garlic Gravy

Okay, okay. I know there are a lot of people with a looottt of opinions when it comes to gravy. Just know that I know that. I hear ya. This is not your mama’s gravy. But damn it’s good and you should probably try it. This recipe comes together simply. First you’ll roast whole heads of garlic in the oven. Once the garlic cloves are softened and caramelized - well, your house will smell heavenly - but also, you will have built the base for this gravy. Pro tip- if you’re also planning on making my roasted garlic and rosemary mashed potatoes, add two additional garlic heads into the oven. You can swap out the chicken broth for vegetable broth to make this vegetarian as well.

ROASTED GARLIC GRAVY
Ingredients:
2 whole garlic bulbs
Olive oil
Salt + pepper
3 T butter
3 T flour
½ t paprika
1½ cups chicken stock

Directions:
1.) Preheat the oven to 400 degrees. Slice off the top of two entire garlic bulbs, revealing all of the delicious cloves. Smother with a bit of olive oil, salt and pepper. Place each garlic head in aluminum foil and wrap up tight. Roast in the oven for 35-40 minutes.
2.) As soon as the garlic is roasted and slightly cooled, carefully squeeze the garlic into a small bowl and mash with the back of a fork.
3.) Melt the butter in a pan over medium-low heat. Whisk in the flour, then mix until you have a thick roux. Add in the garlic paste.
4.) Slowly drizzle in the chicken stock and stir continuously until you have a congruent, luscious final product. Stir and let it thicken for around 5-7 minutes.
Be generous with the salt and pepper at this point, and taste. Add paprika to your liking. Serve over your entire Thanksgiving plate and enjoy!