1-First, roast the garlic by preheating the oven to 375˚F. Place the garlic head halves cut side up on a piece of foil, drizzle with 1 tablespoon olive oil, and season lightly with salt and pepper. Wrap the foil around the garlic and roast for 40 to 45 minutes until the cloves are soft and slightly caramelized, then let it cool for about 10 minutes.

2-For the gravy, squeeze the roasted garlic cloves from the head into a small bowl and mash with a fork to make a smooth paste. Melt 3 tablespoons unsalted butter in a pot over medium heat and whisk in 3 tablespoons flour until smooth, about 2 minutes. Add the garlic paste and whisk until smooth, then gradually whisk in 1 1/3 cups chicken stock until no lumps remain.

3-Lower the heat to medium-low, season with salt and pepper, and simmer while whisking occasionally to avoid burning, until the gravy thickens and coats the back of a wooden spoon, about 7 to 8 minutes. If you’re adapting for dietary needs, swap ingredients as you go. For more advanced techniques, check out our section on Mastering Roasted Garlic Gravy to take your skills up a notch.