Roasted Garlic Peppercorn Sauce recipe

4 servings

1 whole head garlic

1 teaspoon olive oil

2 tablespoons butter

1 1/2 tablespoons all-purpose flour

1 1/2 cups milk

1/2 teaspoon salt

1 tablespoon ground mixed peppercorns

1 pinch ground nutmeg

Preheat the oven to 325 degrees F (165 degrees C).

Slice off the top third of the head of garlic so the tips of the cloves are exposed.

Place in a small baking dish, and add just enough water to cover the bottom of the dish.

Drizzle the olive oil over the top of the garlic, then cover with a lid or foil.

Bake for 45 minutes.

Melt butter in a saucepan over medium heat.

Mix together the flour and milk so there are no lumps, and pour into the pan with the butter.

Bring to a boil, and cook, stirring constantly until thickened, about 5 minutes.

Squeeze the garlic cloves from their skin, and mash.

Stir garlic into the sauce, and season with salt, peppercorns, and nutmeg.