In a medium saucepan over medium heat, add the butter. Once the butter is completely melted, whisk in the flour. Cook until the roux starts to slightly turn darker, about 3-4 minutes.
Add in the roasted garlic, worcestershire sauce, onion powder, salt, pepper, and browning sauce. Continue to whisk and cook for another 2-3 minutes.
Slowly pour in the chicken stock and continue to whisk to mix and avoid clumping. Continue until all the stock has been added to the saucepan.
Turn the heat up to medium-high to thicken the sauce. Remove from the heat and cover.
When ready to serve, heat it up until you see small bubbles.
Homemade Roasted Garlic
(I use my toaster oven for this. If you have one, I recommend using it. Otherwise, use your oven.)
Ingredients
Instructions
You can roast several heads of garlic at the same time and freeze what you don't use for a future time. Squeeze the garlic out of the heads and use an ice tray to freeze them. After they are frozen, remove them from the ice tray, place them in a freezer ziptop bag, and place it in the freezer. You can keep it up to 6 months.