BACON GREASE GRAVY

BACON GREASE GRAVY

So I fried some really good bacon yesterday to go with my potato soup..  anytime I got good quality bacon it is a great time to save my drippings from my bacon to make some tasty gravy for breakfast..

So while your bacon grease is still warm and liquidy,  just strain it into a clean container or bowl and let cool then cover.

This morning I made my brown gravy with my bacon grease.. I didn’t use all of the grease.. hard to tell you how to do it cause I don’t measure my gravy.. but you will put maybe a 1/4 cup of it into the pan.. and a tab of butter in the hot large skillet.. next I take about 3 heaping tbsp of flour and sprinkle in the hot grease..

I use a wooden spoon and move it around coating the flour.. it will look thick.. if too thick simply add another spoon of bacon grease.. now let it brown as you move your spoon around constantly as not to burn the roux

it will look God awful but trust me… you will start to smell a peanuty smell now  you should already have a can of cream (evaporated milk) ready to go and a tall glass of tepid water waiting..

when you smell that nutty smell and you see your roux is pretty well browned now is the time to add the whole can of cream..

once you add the cream you will stir stir stir..

it will  look nothing like gravy.. keep stirring.. to get the flour mixture (roux) mixed in well with the liquid cream, now it will start to come to a low boil, as you stir  you add water, it depends entirely on your gravy how much you will add.. but when your adding it it looks runny and loose but trust me it will thicken as it cooks.. all in all it is a little under two cups of water you added.. and you just let your gravy go at med high heat as it thickens then add salt and pepper to taste

and turn down to simmer as you finish your eggs  meats and biscuits..

serve warm.. enjoy