Roasted Garlic & Thyme Gravy
Roasted Garlic & Thyme Gravy
Ingredients
For the Roasted Garlic
- 1 garlic, head
- 1 teaspoon olive oil, as needed
- 1/4 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Gravy Base
- 12 ounces bacon
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup chicken stock
- 2 cups milk
For Seasoning and Finishing
- 1 teaspoon black pepper
- 1/4 teaspoon smoked paprika, or more, to taste
- 1/2 teaspoon salt, to taste
- 1 tablespoon milk, optional, for thinning
- 1 tablespoon fresh thyme, chopped
Instructions
- 1
Preheat your oven to 400°F. Prepare the head of garlic by carefully slicing off the top 1/4 inch to expose the cloves.
⏱️ 2 min•🌡️ 400
- 2
Place the prepared garlic head onto a sheet of aluminum foil. Drizzle the exposed cloves with olive oil, then sprinkle with a pinch of salt and pepper.
⏱️ 3 min
- 3
Wrap the garlic head tightly in the aluminum foil, creating a sealed packet. Place the foil-wrapped garlic directly onto the oven rack.
⏱️ 1 min
- 4
Roast the garlic in the preheated oven for 1 hour, or until the cloves are very soft and caramelized.
⏱️ 60 min•🌡️ 400
- 5
While the garlic is roasting, cook the bacon in a large skillet over medium heat. Stir occasionally until the bacon is crispy and all the fat has rendered. Remove the cooked bacon with a slotted spoon and set aside for another use or as a garnish. Leave the bacon fat in the skillet.
⏱️ 15 min
- 6
Reduce the heat to low. Add the unsalted butter to the skillet with the bacon fat. Allow the butter to melt completely.
⏱️ 2 min
- 7
Once the butter is melted, sprinkle in the all-purpose flour. Whisk continuously for 2-3 minutes to cook out the raw flour taste, creating a light roux.
⏱️ 3 min
- 8
Gradually pour in the chicken stock, whisking constantly to prevent lumps. Continue to whisk until the mixture is smooth.
⏱️ 2 min
- 9
Slowly add the milk, about 1/2 cup at a time, whisking thoroughly after each addition until fully incorporated and smooth. Continue to cook over low heat, stirring occasionally, until the gravy begins to thicken.
⏱️ 5 min
- 10
Once the roasted garlic is cool enough to handle, carefully squeeze the softened garlic cloves out of their skins into a small bowl. Mash the roasted garlic with a fork to form a smooth paste.
⏱️ 5 min
- 11
Add the roasted garlic paste to the simmering gravy in the skillet. Whisk well to fully incorporate the garlic.
⏱️ 2 min
- 12
Stir in the black pepper and smoked paprika. Add salt to taste, starting with 1/2 teaspoon and adjusting as needed.
⏱️ 1 min
- 13
Check the consistency of the gravy. If it's too thick, add a splash of milk (about 1 tablespoon) and whisk until desired consistency is reached.
⏱️ 1 min
- 14
Finally, stir in the chopped fresh thyme. Whisk briefly to combine.
⏱️ 1 min
- 15
Taste the gravy and make any final adjustments to seasoning. Serve warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Garlic & Thyme Gravy
For the Roasted Garlic
- 1 garlic, head
- 1 teaspoon olive oil, as needed
- 1/4 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For the Gravy Base
- 12 ounces bacon
- 3 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/2 cup chicken stock
- 2 cups milk
For Seasoning and Finishing
- 1 teaspoon black pepper
- 1/4 teaspoon smoked paprika, or more, to taste
- 1/2 teaspoon salt, to taste
- 1 tablespoon milk, optional, for thinning
- 1 tablespoon fresh thyme, chopped
Instructions
- 1
Preheat your oven to 400°F. Prepare the head of garlic by carefully slicing off the top 1/4 inch to expose the cloves.
⏱️ 2 min•🌡️ 400 - 2
Place the prepared garlic head onto a sheet of aluminum foil. Drizzle the exposed cloves with olive oil, then sprinkle with a pinch of salt and pepper.
⏱️ 3 min - 3
Wrap the garlic head tightly in the aluminum foil, creating a sealed packet. Place the foil-wrapped garlic directly onto the oven rack.
⏱️ 1 min - 4
Roast the garlic in the preheated oven for 1 hour, or until the cloves are very soft and caramelized.
⏱️ 60 min•🌡️ 400 - 5
While the garlic is roasting, cook the bacon in a large skillet over medium heat. Stir occasionally until the bacon is crispy and all the fat has rendered. Remove the cooked bacon with a slotted spoon and set aside for another use or as a garnish. Leave the bacon fat in the skillet.
⏱️ 15 min - 6
Reduce the heat to low. Add the unsalted butter to the skillet with the bacon fat. Allow the butter to melt completely.
⏱️ 2 min - 7
Once the butter is melted, sprinkle in the all-purpose flour. Whisk continuously for 2-3 minutes to cook out the raw flour taste, creating a light roux.
⏱️ 3 min - 8
Gradually pour in the chicken stock, whisking constantly to prevent lumps. Continue to whisk until the mixture is smooth.
⏱️ 2 min - 9
Slowly add the milk, about 1/2 cup at a time, whisking thoroughly after each addition until fully incorporated and smooth. Continue to cook over low heat, stirring occasionally, until the gravy begins to thicken.
⏱️ 5 min - 10
Once the roasted garlic is cool enough to handle, carefully squeeze the softened garlic cloves out of their skins into a small bowl. Mash the roasted garlic with a fork to form a smooth paste.
⏱️ 5 min - 11
Add the roasted garlic paste to the simmering gravy in the skillet. Whisk well to fully incorporate the garlic.
⏱️ 2 min - 12
Stir in the black pepper and smoked paprika. Add salt to taste, starting with 1/2 teaspoon and adjusting as needed.
⏱️ 1 min - 13
Check the consistency of the gravy. If it's too thick, add a splash of milk (about 1 tablespoon) and whisk until desired consistency is reached.
⏱️ 1 min - 14
Finally, stir in the chopped fresh thyme. Whisk briefly to combine.
⏱️ 1 min - 15
Taste the gravy and make any final adjustments to seasoning. Serve warm.
⏱️ 1 min