"Roasted Garlic Gravy

By RoketJSquerl

Roasted Garlic Gravy is your new go to gravy recipe with the perfect amount of umami.

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

Details

Adapted from nomageddon.com

Preparation

Step 1

Instructions
Preheat a toaster oven to 400ºF
Break 6 cloves of garlic off the head and lay them out onto aluminum foil. Drizzle with olive oil and wrap up into tightly into a pouch.
Place the pouch in the toaster oven and roast for 40 minutes.
Allow the garlic to cool enough to handle. Squeeze it out of the skins into a small bowl and then mash with a fork. Set aside until ready to use.
Meanwhile, 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 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. Immediately 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.