Roasted Garlic Gravy Recipe
This roasted garlic gravy is silky and full of flavor, perfect for turkey, chicken, mashed potatoes and more, easy to make with pan drippings or stock.
Servings: 40 tablespoons
Calories: 15kcal
Ingredients
- 1 small bulb garlic or 2 tablespoons jarred roasted garlic
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 ½ cups turkey stock, chicken stock, or pan drippings (use more for thinner gravy)
- ½ teaspoon smoked paprika optional, for depth
- Salt and black pepper to taste
- Optional: splash of cream or milk for extra silky texture
Instructions
Roast the Garlic
- Slice the top off a garlic bulb to expose the cloves. Drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for 40-45 minutes, until soft and golden. Cool, squeeze out the cloves, and mash into a paste.
Make the Gravy
- Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a light roux, stirring constantly.
- Whisk in the mashed roasted garlic and smoked paprika (if using). Stir until fragrant, about 30 seconds.
- Slowly whisk in the stock or pan drippings until smooth. Bring to a gentle simmer and cook 5-10 minutes, stirring often, until thickened to your liking.
- Season with salt and pepper to taste. Stir in a splash of cream or milk for a richer finish, if desired. Serve warm.
Notes
- Make Ahead: Roast the garlic 1-2 days ahead and refrigerate in a sealed container until ready to use.
- No Drippings? Use stock or bouillon - still delicious.
- Add Spice: Stir in chili flakes, harissa, or Calabrian chili paste for a kick.
- Storage: Keeps 4 days refrigerated or 3 months frozen. Whisk in a bit of stock when reheating.
Nutrition
Calories: 15kcal | Carbohydrates: 1g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 3mg | Sodium: 28mg | Potassium: 17mg | Fiber: 0.03g | Sugar: 0.2g | Vitamin A: 39IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.1mg