Black Garlic Gravy being poured over sausages on a plate

Black Garlic Gravy

We had a request for a Black Garlic Gravy recipe. 'Sure thing', we said! We've added Black Garlic Puree to gravy mixes and roux before and it's always a welcome addition because it adds a natural richness and depth of flavour. We tend to measure by the heart around here though, so to come up with a recipe that is easy and tasty required an internet search...

Half of our household is gluten free too, so that was another factor to consider. We've based our recipe on this one from Nagi at Recipe Tin Eats.

What we have here is a gravy recipe that uses pantry staples and is easy to make from scratch.

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Black Garlic Gravy From Scratch

Servings

4-6

Prep Time

2 minutes

Cook Time

3 minutes

Cuisine

American

This recipe uses Black Garlic Puree and other pantry staples to make a tasty gravy in just a few minutes. If you want extra meaty oomph in the flavour, free free to add some beef stock to your stock liquid. For this recipe we made up the stock liquid using chicken stock cubes.

We used GF flour, but plain flour is fine if no need to be gluten-free. Have everything ready to go - this cooks up in a saucepan in no time!

Black Garlic Gravy From Scratch

Ingredients

  • 300ml chicken stock (liquid) - hot is better than cold for mixing

  • 2 tbsp butter

  • 2 tbsp gluten free flour

  • 1.5 tsp Black Garlic Puree

  • ¼ tsp ground pepper

  • salt to taste

Directions

  1. Melt the butter in a saucepan over medium heat.

  2. Add the flour, Black Garlic Puree, pepper and mix quickly with a whisk to combine.

  3. While whisking, pour in half the stock. It will thicken quickly. Add the remaining liquid and whisk.

  4. Stir or whisk for 1-2 mins till it thickens to a gravy consistency you like. Add more hot water if you need to thin it down.

  5. Taste and add salt if needed. Enjoy!