Garlic in gravy

Garlic is a useful but easily overplayed ingredient in gravy. A small amount can deepen a plain stock, sharpen the flavour of pan juices and give a roast gravy a rounded savoury note. Too much, or garlic that has been scorched in a roasting tin, brings bitterness that no quantity of whisking can disguise.

Its character changes with the cooking method. Raw or briefly fried garlic is pungent; garlic simmered in stock becomes softer and sweeter; roasted garlic is mellow, almost creamy, and particularly suitable for gravies made without meat drippings. The correct choice depends on the gravy’s base rather than on a general rule that more garlic is better.

How garlic changes gravy¶

Garlic contains sulphur compounds that are released when its cells are cut or crushed. These compounds create the familiar sharp aroma, then soften as heat and time alter them. Chopping or crushing produces a stronger result than adding a whole clove, while sliced garlic gives a gentler and more controlled flavour.

In a brown gravy, garlic generally acts as a background seasoning. It should reinforce the browned, meaty flavour of Beef gravy, Chicken gravy or Pork gravy, not replace it. In vegetarian and vegan preparations, where there may be less roasted meat or gelatin to provide depth, garlic can be more prominent alongside Mushroom gravy, onions, stock and Yeast extract.

Choosing the form¶

Fresh garlic is preferable when the gravy is built from a roasting tin or pan. Garlic purée is convenient but can contain salt, oil or preservatives, so the seasoning should be checked before more salt is added. Garlic granules give a less fresh flavour, although they distribute evenly and are useful in Instant gravy granules or a quickly made Gravy from stock.

When to add it¶

For a pan gravy, add one finely chopped clove to the fat after the meat has been removed and the excess fat has been poured off. Cook for 30–60 seconds, just until fragrant, then add the flour if using a roux. Garlic should colour only lightly. Dark brown garlic is bitter and will dominate the finished gravy.

When making a stock, add one or two crushed cloves with the vegetables and simmer them for 30–60 minutes. Longer cooking makes the flavour less pungent, though garlic left in a stock for several hours can become indistinct. A whole clove is preferable to chopped garlic when the stock is intended to remain delicate, as in a light poultry gravy or Velouté.

Roasted garlic should be stirred in near the end. Squeeze the softened cloves from their skins, mash them to a paste and whisk them into the hot gravy before straining, or pass the gravy through a sieve afterwards. One small roasted bulb is enough for roughly 750 ml of gravy; a single clove is usually sufficient for a smaller jug.

Useful quantities¶

For a gravy made with 500 ml of stock, the following amounts provide a practical guide:

• ¼ clove, finely grated: a barely perceptible background note
• ½–1 clove, chopped: balanced for roast chicken, pork or vegetables
• 1–2 cloves, chopped or crushed: clearly garlicky, suitable for robust beef gravy
• 2–3 roasted cloves: mellow and sweet, particularly good in vegetarian gravy

These quantities assume ordinary-sized cloves. Large cloves from a mild variety may require more than small, strongly flavoured ones. Garlic also becomes more noticeable as a gravy reduces, so seasoning should be assessed after the final reduction rather than immediately after the stock is added.

Garlic with different gravies¶

Garlic is a natural partner for roast lamb, where it works with rosemary, thyme and the meat’s own drippings. In Best gravy for roast lamb, one or two cloves in the roasting tin are generally enough. It also suits roast pork, especially when balanced with cider, apple or mustard; see Cider in gravy and Mustard in gravy.

With beef, garlic can support a deeply browned gravy containing Beef dripping, red wine or a well-developed Fond. It is less traditional in a very plain British roast gravy, where onion, stock and roasting juices may be intended to remain in the foreground. For chicken and turkey, roasted garlic gives warmth without the harshness that can overwhelm a light poultry stock.

Garlic is also useful in gravies served with vegetables, lentils, nut roasts and chips. In a Vegan gravy, it can supply aromatic depth alongside mushrooms or dried mushrooms, while a small amount in Best gravy for chips gives a savoury edge that should not obscure the malt vinegar or seasoning traditionally served with the dish.

A simple garlic gravy method¶

Makes 500 ml · 15 minutes

You need

• 1 tbsp fat or oil
• 1 small garlic clove, finely chopped
• 1 tbsp plain flour
• 500 ml hot Chicken stock or beef stock
• 1 tsp Worcestershire sauce, optional
• Black pepper and salt, as needed

Method

1. Warm the fat in a saucepan over medium heat. Add the garlic and cook for 30–45 seconds, stirring constantly.
2. Stir in the flour and cook for 1–2 minutes to make a pale roux. More detail on this stage is given in Making a roux.
3. Whisk in the hot stock gradually, keeping the mixture smooth. Bring it to a gentle simmer.
4. Cook for 5–8 minutes, stirring occasionally, until the flour has thickened and its raw taste has disappeared.
5. Add the Worcestershire sauce if using, then taste for salt and pepper. Strain for a smooth gravy or leave the garlic in for a more rustic finish.

The method can be adapted to pan juices by making the roux in the roasting tin and loosening the browned residue with stock. If the garlic flavour becomes too strong, dilute the gravy with unsalted stock and correct the thickness afterwards; adding extra flour directly to a finished sauce is more likely to create lumps than salvation. See Avoiding lumps in gravy and Fixing gravy that is too thick.