Deeply mellow garlic with a hint of nutty caramelization around the edges and smoothed out with the richness of a tad of cream. Oh yeah... I'm talkin' about creamy Roasted Garlic Sauce!
Preheat oven to 350F/175C.
Cut garlic cross-wise and wrap loosely in tin foil but seal tightly.
Bake for 45 minutes or until garlic cloves are soft and mushy.
In a sauce pan over medium heat, melt butter.
After butter has melted, sprinkle flour over and let cook for 2 minutes.
Pour in the milk and whisk constantly as it comes up to a boil.
Immediately lower heat to a simmer after it starts to boil.
Add bay leaf, salt, pepper, onion, and nutmeg. Simmer for 5 minutes then turn off heat.
When garlic is done, remove cloves from paper and mash into a paste.
Stir the roasted garlic paste into the sauce and simmer for 5 minutes.
Taste and adjust seasoning as needed.