Roasted Garlic Herb Gravy
Elevate your holiday feasts and weeknight dinners alike with this Roasted Garlic Herb Gravy—a rich, velvety sauce that combines the sweet, mellow depth of roasted garlic with the earthy fragrance of fresh thyme, rosemary, and parsley. Perfectly thickened with a buttery roux and simmered with savory chicken or vegetable stock, this gravy strikes a balance between robust flavor and silky texture. A touch of optional heavy cream adds luxurious creaminess, making it an irresistible topper for roasted meats, mashed potatoes, or stuffing. With just 10 minutes of prep and a total cook time of 30 minutes, this easy homemade gravy will be the star of your table. Whether you're hosting a Thanksgiving dinner or enhancing a casual meal, this roasted garlic herb gravy recipe is a must-try addition to your cooking repertoire.
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Recipe Information
Ingredients
- 1 whole Garlic bulb
- 2 teaspoons Olive oil
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Chicken or vegetable stock
- 2 sprigs Fresh thyme
- 1 sprig Fresh rosemary
- 1 tablespoon, chopped Fresh parsley
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Heavy cream (optional)
Instructions
Preheat your oven to 400°F (200°C).
Cut the top off the garlic bulb to expose the cloves, drizzle with 1 teaspoon of olive oil, and wrap in aluminum foil. Roast in the oven for 25-30 minutes, until the cloves are soft and caramelized.
Once the garlic has roasted, allow it to cool slightly and then squeeze the cloves out of the skins into a small bowl. Mash into a smooth paste and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes to create a roux; this forms the base of the gravy.
Slowly pour in the chicken or vegetable stock, whisking constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring frequently, until the gravy begins to thicken.
Add the roasted garlic paste, thyme sprigs, rosemary sprig, and chopped parsley. Stir well and allow the herbs to infuse the gravy for 5-7 minutes. Reduce the heat to low.
Strain the gravy through a fine-mesh sieve into a bowl or another saucepan to remove the herb sprigs. Discard the solids.
Season the gravy with salt and black pepper, adjusting to taste. For a creamier gravy, stir in the optional heavy cream at this stage.
Serve warm over your favorite dishes or transfer to a serving dish for the table.
Nutrition Facts
Calories |
907 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.5 g | 98% | |
| Saturated Fat | 32.6 g | 163% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 2935 mg | 128% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 2.6 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 533 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
