Creamy Roasted Garlic and Peppercorn Sauce

I made this pasta sauce for just a subtle side to my garlic chicken. I served it over whole wheat pasta and was also very good poured over the chicken breasts.

KooBoo Creamy Roasted Garlic and Peppercorn Sauce

1 Head of Garlic
1 Tsp. Olive Oil
2 Tbsp. butter
1 1/2 Tbsp. Flour
1 1/2 C. milk
1/2 Tsp. Salt
1 1/2 Tbsp Ground Mixed Peppercorns
1 Tsp. Ground Nutmeg
1 Tsp. Basil

Preheat the oven to 325. Slice the top of the head of garlic so the tips of the cloves show. Place garlic in a small baking dish, in the baking dish add a small amount of water (enough to cover the bottom of the dish). Pour 2 tbsp. of oil over the garlic and cover with foil. Bake in over for 45 minutes. Meanwhile, heat last of olive oil in a saucepan. Combine the flour and milk and stir until there are no lumps. Add milk and flour mixture to oil and bring to a boil. (Make sure you are continuing to stir because it will not stay smooth if you let it sit) Allow mixture to thicken (about 5 minutes). Squeeze the garlic out of the cloves and mash. Add garlic to saucepan and season with salt, basil, nutmeg, and peppercorns.