Description
This rich, savory brown gravy recipe features slow-roasted garlic and fresh sage, offering a complex flavor profile that elevates holiday meals and Sunday dinners. It’s a flavorful alternative to pre-packaged gravy, thickened with a classic roux technique.
Ingredients
- 1 head garlic
- 15 fresh sage leaves, divided
- 1/4 cup vegetable oil, plus extra for roasting and frying sage
- 1/4 cup all-purpose flour
- 1/2 small yellow onion, finely diced
- 3 cups vegetable stock (or beef broth)
- 1/2 teaspoon fine sea salt
- 1 teaspoon freshly ground black pepper
Instructions
- Roast Garlic: Preheat oven to 400°F (200°C). Slice off the top of the garlic head, drizzle with oil, wrap tightly in foil, and roast for 35-45 minutes until very soft. Squeeze out the pulp and mash with a fork.
- Prepare Crispy Sage Garnish: While garlic roasts, heat 1/4 cup vegetable oil in a medium saucepan over medium heat. Fry 10-12 sage leaves for 1-2 minutes until crisp. Remove leaves with a slotted spoon and set aside on a paper towel-lined plate.
- Build Roux Base: Reduce heat to medium-low. Add remaining 5-8 sage leaves to the oil and cook for 1-2 minutes until fragrant, then remove and discard them. Whisk in flour and cook for 3-5 minutes until a deep golden-brown roux forms.
- Sauté Aromatics: Add diced onion to the roux and cook for 3-4 minutes until softened. Stir in the mashed roasted garlic pulp and cook for another minute until fragrant.
- Simmer Gravy: Gradually whisk in the vegetable stock, adding small amounts at a time to prevent lumps. Bring mixture to a simmer over medium heat and continue whisking occasionally until thickened to desired consistency (about 8-10 minutes). If lumps form, use an immersion blender to smooth the gravy.
- Season and Finish: Remove from heat and stir in salt and pepper. Adjust seasoning to taste and serve immediately, garnished with crispy sage leaves.
Notes
To reheat this gravy, gently warm over low heat, whisking in additional stock or water to restore the desired consistency. The gravy can be stored in the refrigerator for 2-3 days or frozen for up to 3 months. When preparing the gravy, using cold stock combined with the hot roux helps prevent lumps from forming. If the gravy is too thin, create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the simmering gravy until it thickens.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: sauce, side dish
- Method: stovetop, roasting
- Cuisine: american
Nutrition
- Serving Size: 1/4 cup (60 ml)
- Calories: 90 calories
- Sugar: 1 g
- Sodium: 250 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: brown gravy, homemade gravy, roasted garlic, sage, holiday, sauce, side dish, vegetarian gravy, beef gravy, roux