Hiii everyone! I'm back!! Didja miss me? I missed you! I have to say, though, I had THE BEST time! It was so wonderful to see my brother and spend so much time with him. We also got to check out San Antonio-which is an awesome city and I cannot recommend the River Walk down there enough! So beautiful and so many amazing restaurants! We did a lot of fun stuff, and I'll talk more about it on Saturday, but yeah the best part was definitely my baby brother. It was so hard to leave him and know I won't see him for another 6ish months (after he's done with his tech training for his intel job in the airforce). But at least I can send him care packages now! I know he misses his sissy's food lol.
I would put roasted garlic in everything if I could. So I obviously jumped at the chance to put it in gravy!
Now...I get that gravy season is sorta technically over. But like...is it? Is it ever really over.
I think not. But...yeah you might not be making turkey and might not have drippings. I certainly didn't when I made this. Sooo I've included a way to make this both with and without drippings. Huzzah!
This gravy is rich and creamy and has a delicious mellow garlic flavor and seriously takes any mashed potato recipe over the top. A must make, in my humble opinion.
Roast Garlic Gravy
Adapted from The Sugar Hit
Adapted from The Sugar Hit
Makes about 2 cups.
- 6-8 cloves of unpeeled garlic
- Drippings or 2 tbsp. butter or bacon grease
- 4 tbsp. all purpose flour, divided
- 500mL (or 1 pint) good chicken stock/broth
- 2 tbsp. milk
- Salt and pepper, to taste
- If you're roasting turkey (or any other meat) put garlic in the pan during the last hour of cooking. OR place garlic cloves on a sheet of aluminum foil, drizzle with olive oil, and twist the foil up and around them and roast at about 400F degrees for about 30 minutes, or until soft. Remove roasted garlic and set aside until comfortable to touch.
- Remove skins from roasted garlic and squish/crush the cloves.
- Get drippings (scraping the bottom of the pan to get any bits--pour off excess fat if there is too much) and pour into a medium saucepan OR place 2 tbsp. of butter or bacon grease in the saucepan and heat on medium-low until melted.
- Whisk 2 tbsp. flour into the slightly simmering drippings or butter and cook for about a minute.
- Slowly whisk in the broth, gradually, making sure there are no lumps. Bring the mixture to a boil.
- If the mixture hasn't already thickened, whisk or shake together 2 tbsp. flour with 2 tbsp. milk in a separate container and add to the simmering gravy. Whisk and cook until thickened.
- Taste and add salt and pepper if needed.
- Serve warm! If there are leftovers, store in an airtight container in the refrigerator for up to 3 days (warming up before serving).
Mmmm something about watching gravy pour on top of potatoes takes me to my happy place.