Bacon Gravy

"One day DH wanted biscuits and gravy, but I didn't have sausage, only bacon. So, I found a recipe online and went for it. Thus, bacon gravy was born!"
 
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photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Linajjac photo by Linajjac
photo by mommyluvs2cook photo by mommyluvs2cook
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
Ready In:
20mins
Ingredients:
5
Yields:
2 cups
Serves:
4
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ingredients

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directions

  • Preheat a large skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy.
  • Remove bacon from skillet and drain; set aside. Discard all but 2 tablespoons of the bacon grease.
  • Add flour to grease, and whisk together. Cook for about a minute without burning the flour.
  • Add milk; whisk together.
  • Heat until bubbling. Simmer for 5-10 minutes, until sauce starts to thicken.
  • Meanwhile, crumble bacon. Add salt and pepper (to taste), and bacon to gravy. Allow to simmer until desired consistency.
  • Serve over biscuits.

Questions & Replies

  1. Can the gravy be frozen
     
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Reviews

  1. A nice, simple milk gravy with bacon subbed in for breakfast sausage. Haven't made this one yet, but 5 stars already because I didn't have to scroll through a 6-page essay encompassing the past 20 years of your spiritual cooking journey to read the recipe. Thank you for that.
     
  2. This is a really good recipe. We were raised on bacon gravy over toast or biscuits or mashed potatoes... My only problem is with the instruction, "Discard all but 2 tablespoons of the bacon grease." Nooooooooooo! You save the extrq bacon grease in a sealed container in the fridge for other uses. You might as well throw away money because you have enough. ;-) This is a really good recipe. I urge you to try it. It's better than sausage gravy.
     
  3. I grew up with bacon gravy, but its seems that the only kind you ever find anywhere is sausage gravy. My mother always cut the raw bacon into bits then fried it up til it was extremely crispy. Then proceeded from there. Oh...its sooooo good!!!
     
  4. This is simply bechamel using bacon fat for the roux instead of butter. . The typical issue with bechamel is that it doesn't have a ton of flavor on its own, and that doesn't change here. Simmering the sauce with some aromatics, like shallots, will help give it some flavor as well as a generous helping of crumbled bacon to help get the flavor through. I also toss in a pinch of grated nutmeg and some cayenne pepper. and make sure to salt and pepper it generously throughout the process. I like to make mine more of like a Mornay (essentially Bechamel with gruyere although no reason to be a purist), by throwing in some grated sharper cheeses and whisking it to combine when I take the sauce off heat. Cheddar, parmesan, gruyere, comte, all work well, but no reason to limit yourself. I'll also note, if it tastes like flour, the flour has been cooked out long enough. The sauce will continue to thicken even after it's taken off the heat, so unless you're using all of it right away, don't wait until the very last moment to pull it off the heat.
     
  5. We grew up on Bacon gravy, and there's no better summer breakfast to be had than Bacon Gravy, Biscuits, and fresh from the garden Tomatos. Yum-Yum
     
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Tweaks

  1. To those of you complaining that it tastes like flour: that means you're not cooking it enough, likely both before and after you add the milk. Before you add the milk, cook it until it gets to be at least a light brown color, if not darker. After you add the milk, make sure that it gets nice and hot and simmer for the full 10 minutes. Stir constantly with a wood spoon so it doesn't burn on the bottom.
     
  2. I just made bacon gravy, but instead of milk I use chicken stock. It is good and I'm sure it could be frozen because it doesn't have milk.
     

RECIPE SUBMITTED BY

I am a 21 year old homemaker (and soon to be mommy!) from the Florida Panhandle. I love to cook and try new things. I never got all the cooking wisdom from my mother that many other people have, so I've had to teach myself over the last couple years. I have to admit, though, it's been lots of fun with it's good share of hard work. Thank goodness my husband is so forgiving! DH and I have been married for almost two years now, and I just love him to pieces. We are having our first baby in March, so then I can cook for him, too! Well, as soon as he's ready. :) I am pretty young, and I am just now experiencing being invited to events and being asked to bring a dish. It's very exciting to me, and makes cooking all the more fun. Also, I am always hearing from DH, "These mashed potatoes are good," or whatever it is I am making, "but they aren't quite like my mom's." So, I am hoping that one day he will be saying to other people, "These mashed potatoes aren't as good as my wife's!" ha ha. Here's hoping! <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
 
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