1-Roasting the Garlic: Start by preheating the oven to 375˚F. Place the halved garlic head cut side up on a small 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. Let the garlic cool for about 10 minutes before moving on.

2-Making the Gravy: Once the garlic is ready, squeeze the roasted garlic cloves into a small bowl and mash them into a smooth paste using the back of a fork. Melt 3 tablespoons of unsalted butter in a pot over medium heat, then whisk in 3 tablespoons of flour, cooking until smooth for about 2 minutes. Stir in the garlic paste and continue whisking until smooth, then gradually add 1 1/3 cups chicken stock while whisking to avoid lumps.

3-Making the Gravy: Reduce the heat to medium-low and season with salt and pepper. Simmer the gravy for 7-8 minutes, whisking occasionally, until it thickens enough to coat the back of a wooden spoon. Remember key tips like whisking flour and stock thoroughly to prevent lumps and stirring frequently during simmering to avoid burning. For extra richness, you can add a splash of cream or use pan drippings instead of butter.

4-Additional Variations: To experiment, try using beef stock or a darkening cooking liquid for a deeper color. First step: Preheat the oven as described. Second step: In a saucepan, melt butter and whisk in flour. Third step: Add broth slowly while stirring. Fourth step: Incorporate the mashed garlic. Fifth step: Season and simmer to perfection.