Roasted Garlic Gravy Recipe

If you want a richer, more flavorful gravy that actually tastes like something, this is the gravy recipe you need, my friends.

My roasted garlic gravy is loaded with flavor, perfectly rich, and ready to smother turkey, chicken, pork chops, stuffing - you name it - even your leftover sandwich the next day.

It’s perfect for the holiday table, but I make it all year round. I’m a bit of a gravy snob, and this is how I impress guests with a little extra depth of flavor.

Let me show you how to make it.

Ingredients

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

• Garlic. Use a small bulb, or a larger one for more pronounced roasted garlic flavor. Use jarred roasted garlic as a time saver, if desired, though you can't beat freshly roasted garlic.
• Butter and All-Purpose Flour. To make the roux.
• Drippings or Stock. You'll make the best turkey gravy with turkey drippings from your roasted turkey (or chicken from a roasted chicken). However, you can easily make this with canned or homemade stock, broth, or bouillon.
• Salt and Pepper. To taste.
• Optional Add-Ins. Smoked paprika, splash of cream or milk. See more options in the Gravy Variations section.

How to Make Roasted Garlic Gravy

Roast the Garlic

Slice the top off a small garlic bulb to expose the cloves. Drizzle it lightly with olive oil, wrap it in foil, and roast at 400°F (200°C) for 40-45 minutes, until the cloves are very soft and golden.

Let it cool slightly, then squeeze the cloves into a bowl and mash into a smooth paste.

Time-saver: You can roast the garlic 1-2 days ahead and refrigerate until ready.

Make the Roux

Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a light roux.

This step builds flavor and prevents a raw flour taste.

Add the Garlic and Seasonings

Whisk in the mashed roasted garlic along with the smoked paprika if you’re using it.

Stir for about 30 seconds to bloom the spices and infuse the butter mixture with roasted garlic flavor.

Add the Stock or Drippings

Slowly pour in the stock or pan drippings, whisking constantly to avoid lumps.

Bring it to a gentle simmer and cook for 5-10 minutes, stirring often, until the gravy thickens to your liking.

• Want it thicker? Simmer a little longer.
• Want it looser? Add a splash more stock.

Taste and Adjust

Season with salt and black pepper to taste.

For an even silkier finish, stir in a splash of cream or milk.

Boom! Done! It's roasted garlic gravy time! I'm hungry!

Gravy Variations

Try some of these ingredient additions to add a spicy food lover's twist.

• Spicy Roasted Garlic Gravy. Stir in a pinch of cayenne, red pepper flakes, or a spoonful of chili crisp.
• Harissa Gravy. Add 1 teaspoon harissa for smoky, tangy heat.
• Calabrian Chili Gravy. Stir in a teaspoon of Calabrian chili paste for bright, fruity heat.
• Smoky Chipotle Gravy. Blend in a small amount of chipotle in adobo for smokiness and mild heat.
• Vegetarian-Friendly. Use vegetable stock and skip the drippings. The roasted garlic still brings huge flavor.

Serving Ideas

Serving this gravy for the holidays? Here are some great holiday recipes:

• Roasted Turkey Legs or Roasted Turkey Wings are the perfect change up from your typical roasted turkey.
• Pour it right over my sausage stuffing recipe or Southern cornbread dressing recipe for extra moisture and big flavor.

Don't limit yourself to just the holiday season, my friends. Here are some of my favorite ways to use this roasted garlic gravy all year long:

• Mashed Potatoes. Essential! Turn simple mashed potatoes into something special, so rich, silky, and full of garlic flavor.
• Pork Chops or Roast Pork. A natural pairing. The roasted garlic really complements rich pork. Try my smothered pork chops recipe.
• Over Biscuits. Biscuits and gravy, my friends!
• On Vegetables. Great over my honey roasted carrots, smothered green beans, or roasted sweet potatoes.

Storage & Reheating

Store your roasted garlic gravy in an airtight container for up to 4 days. It will thicken as it chills.

Gravy freezes very well. Transfer to freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat gravy, warm it gently in a saucepan over low heat or in the microwave in short bursts, stirring often. If it’s too thick, whisk in a splash of stock, milk, or water until it loosens to your desired consistency.

Make Ahead Gravy. You can fully prepare the gravy 1-2 days in advance. Reheat with a bit of added liquid and whisk until smooth before serving.

FAQs

Why is my gravy lumpy?

You may have added the stock too quickly. Add it slowly while whisking constantly. If needed, strain the gravy to smooth it out.

Why is my gravy too thin?

Simmer it longer to reduce and concentrate. Or whisk 1 teaspoon flour with 1 tablespoon water and stir it in until it thickens.

Why is my gravy too thick?

Add more stock, a splash at a time, until it loosens to your liking.

Can I make this gravy ahead?

Yes. Make it up to 2 days ahead, refrigerate, then reheat gently with a splash of stock to bring it back to life.

That's it, my friends. I hope you enjoy my roasted garlic gravy! Flavor upgrade for sure! Let me know how you're serving yours!

Try Some of My Other Popular Recipes

• Homemade Mac and Cheese Recipe (Creamy Stovetop or Baked)
• Scalloped Potatoes
• Potato Salad Recipe
• Mashed Sweet Potatoes