Roasted Garlic Gravy

Roasted Garlic Gravy

1 large head garlic

2 tablespoons olive oil plus additional for drizzling

1 leek, quartered and washed

1 onion, left unpeeled, quartered

2 carrots, quartered

1 parsnip, quartered

2 celery ribs, quartered

1 Turkish or 1/2 California bay leaf

1/2 teaspoon black peppercorns

1 1/2 cups dry white wine

1/3 cup soy sauce

6 cups cold water

5 tablespoons unsalted butter

1/3 cup all-purpose flour

Roast garlic and make stock:

Preheat oven to 400°F.

Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.

While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.

Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.

Mash roasted garlic to a purée.

Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.

Cooks’ note: Stock or gravy can be made 3 days ahead and chilled.