I thought up bacon gravy because I ran out of ketchup one morning and needed something to go with my hash browns. I had just cooked bacon, and thought “why not a gravy?” For this recipe, you can use the drippings from cooking bacon, or you can use bacon grease (when strained bacon grease lasts for 6 months in the pantry (kind of like Crisco) or for 1 year in the fridge.) Whichever you chose, you’re still going to get a huge punch of flavor. The creamy gravy is a perfect choice for several breakfast dishes, such as scramble eggs or with biscuits.
- 1 TB Bacon Grease
- 1 TB Flour
- 1 Cup Milk
- 1/8 T Pepper
- ¼ T Salt
- Put bacon drippings/grease in pan over medium heat.
- Add flour and mix to combine a paste, cook for 1 minute.
- Add milk, ¼ at a time, stirring to incorporate well each time.
- Add pepper.