Gluten-Free Gravy

Name: Gluten-Free Gravy
Total time: PT0D0H0M
Yield: makes 2 Cups
Ingredients: 20 cloves garlic, unpeeled; 1 tbsp. olive oil; 1 qt. chicken stock, plus 1/2 cup; 1 ⁄ 4 cup white wine; 1 tbsp. potato starch; Kosher salt and freshly ground black pepper, to taste

Serves
makes 2 Cups

VANESSA REES

Potato starch replaces flour as the thickener in a rich brown gravy that's great with roasted turkey.

Ingredients

20 cloves garlic, unpeeled
1 tbsp. olive oil
1 qt. chicken stock, plus 1/2 cup
¹⁄₄ cup white wine
1 tbsp. potato starch
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Heat oven to 425°. Toss garlic with oil and wrap in aluminum foil; roast in oven until tender, 35–40 minutes. Remove from oven and let cool. When cool enough to handle, squeeze cloves from skins into a bowl; set aside.

Step 2

While garlic is roasting, simmer 1 qt. stock and wine in a 4-qt. saucepan until reduced by half, about 30 minutes. Mix potato starch with 2 tbsp. cool water to form a slurry and whisk into simmering stock. Simmer, stirring constantly, 2–3 minutes, until mixture has thickened. Place in a blender with garlic and 1⁄2 cup chicken stock and purée until smooth. Season with salt and pepper.

Heat oven to 425°. Toss garlic with oil and wrap in aluminum foil; roast in oven until tender, 35–40 minutes. Remove from oven and let cool. When cool enough to handle, squeeze cloves from skins into a bowl; set aside.
While garlic is roasting, simmer 1 qt. stock and wine in a 4-qt. saucepan until reduced by half, about 30 minutes. Mix potato starch with 2 tbsp. cool water to form a slurry and whisk into simmering stock. Simmer, stirring constantly, 2–3 minutes, until mixture has thickened. Place in a blender with garlic and 1⁄2 cup chicken stock and purée until smooth. Season with salt and pepper.