Bacon Gravy
Don't let that bacon grease go to waste! I learned long ago you should always save the drippings from fried bacon. The liquid gold is phenomenal to use as a fat in place of butter to make a rich bacon gravy with the most intense savory, smoky, and salty flavors. And like any good Southern white gravy recipe, it's perfectly thick and creamy, and just right for pouring over fluffy warm biscuits!
Servings: 6 Servings (3 cups total)
Calories: 230kcal
Ingredients
- 1/3 cup bacon grease
- ½ cup all-purpose flour
- ½ teaspoon onion powder
- Salt and pepper
- 3 + cups whole milk
- Serve with biscuits and cooked chopped bacon
Instructions
- Place a skillet over medium heat. Add the bacon grease to the skillet. Once melted, whisk in the flour to create a roux.
- Continue to stir and whisk the roux for 2-4 minutes until it is slightly golden brown. Then pour in the milk and whisk vigorously to break up any clumps and create a smooth gravy.
- Add the onion powder, along with 1 teaspoon salt and ½ teaspoon of cracked black pepper. Whisk again and taste. Add additional salt if needed.
- Once the gravy reaches your desired consistency turn off the heat. Remember, it will continue to thicken as it cools. If the gravy is too thick for your liking, add an additional splash of milk to the skillet and whisk again.
Video
Notes
I cool the gravy completely before transferring it to an airtight container. It'll keep well in the fridge for up to 2-3 days.
Then I stir in a splash of milk and reheat in the microwave for short 5-10 second bursts at 50% power. Or add the milk and heat the gravy on the stovetop over low heat, stirring frequently.
Nutrition
Serving: 4oz | Calories: 230kcal | Carbohydrates: 14g | Protein: 5g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 27mg | Sodium: 66mg | Potassium: 196mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 198IU | Vitamin C: 0.04mg | Calcium: 152mg | Iron: 0.5mg