Source: The Daily Camera - November 14, 2001 - Bloom Restaurant, Boulder, Colorado

1/4 cup roasted garlic
1 tablespoon diced yellow onion
1 tablespoon diced carrot
1 tablespoon diced celery
1/4 tablespoon honey
1/2 cup unsalted butter
2 ounces all-purpose flour
1 quart chicken or turkey stock
Salt and pepper to taste

Take 4 tablespoons of butter and sweat (cook without any color until translucent) yellow onion, carrot and celery.

Add garlic and honey, the remaining 4 tablespoons of butter and flour and cook until the flour is golden brown. Add stock and bring to a boil and then turn heat to simmer for one hour whisking every 15 minutes.

Consistency could get thicker than desired, so add warm water or stock to keep desired consistency. Take hand mixer and pulse gravy while simmering to blend veggies well into the gravy. Add salt and pepper to taste and serve.