Bacon Gravy uses Bacon Grease reserved from cooking Bacon as the Fat to make a roux for Gravy. It is packed with flavor and really good with Pork Dishes. Although, this can be used on Poutine and other dishes as well.

Roux

A roux is an equal mixture of Flour and Fat that is cooked prior to adding in Broth or other liquids to create the Gravy. It is used to create thick sauces for Gravy and Stew.

Depending on the type of Gravy, the roux can be cooked for just a few minutes or until a dark brown color (White, Blonde, and Brown Roux). How long it cooks also determines its thickening power for the gravy and more complex flavors.

The Standard ratio is 1 Tbl Bacon Grease and 1 Tbl of flour for every 1 Cup of Liquid. Whether that be Pork Broth or other broths or the Classic Old Country Style which uses milk. More flour will be needed if you are cooking the roux brown to thicken the liquid.

The type of roux used for Bacon Gravy is really a matter of preference. Typically, a white roux or even blonde is used for a Country Style Bacon Gravy.

I prefer a Brown roux when used for a Bacon Gravy using water or Broth, and a white roux if using milk. Although you could use a brown roux with milk too.

Bacon Fat

Whenever cooking Bacon, strain off and save the Bacon Fat. This can be used here for the Bacon Gravy, as well as many other places to add a Bacon Flavor throughout a particular dish.

Add the Bacon fat first to a Saucepan and melt over medium heat before adding in the Flour or Seasoned flour.

Flour

Typically, just plain All-Purpose flour is added, although it can be exchanged with Seasoned Flour as well. I also use JFC Frickin Good Chicken Breading as the Seasoned Flour.

If using regular All-purpose flour, then adjust the seasoning once you have the correct consistency with Salt & Pepper as well as any other ingredients you may want to include.

Broth

The Classic version contains no broth, just milk, and some use just water.

Since this is Bacon, I prefer to use Pork Broth. Although Chicken Broth can be used as well or even a mix of Chicken and Pork. I use 1 Bouillon cube for 3 Cups of water. So this is a weak broth, just enough for extra flavoring but not to overpower.

Add enough to the Roux to get a slightly thinner consistency than what is desired in the final product. Then cook it down for a few minutes until the desired consistency is achieved. About 10 minutes.

This does two things, first it allows time for the Flour to cook out. Second, it allows the Flavors to develop and concentrate a bit.

Milk

Milk is added instead of Broth for a country-style Bacon Gravy or a Creamy Bacon Gravy. You could also mix half-and-half. Once the gravy is at the desired consistency, adjust the seasoning with Salt & Pepper.

This is usually done with a white roux. Where the flour added is only cooked for a few minutes. No real color change. Once the milk is added, the sauce is simmered for a bit.

This is usually served over biscuits or Toast/Bread. It can be used for Potatoes, Breakfast Casseroles, and Pork Chops.

Bacon Gravy Seasoning

Bacon Gravy needs a good amount of Salt & Pepper for seasoning. If using Broth, then this helps a bit, but you will still need to season it well. I mainly use Sea Salt with Black & White Pepper.

I sometimes use JFC Frickin Good Chicken Breading, which contains seasoning itself.

Onions, Garlic, Shallots, a Splash of Vinegar, Sugar, Cayenne Pepper can be added as well to season the gravy and shape the flavors. There is no hard-fast rule, although some will say nothing more than Salt & Pepper is needed.

Try chopping bacon into tiny pieces and add it with the Bacon Gravy!

JFC Bacon Gravy

This uses JFC Frickin Good Chicken Breading for the seasoned flour in place of all-purpose flour and Pork broth. One Pork Bouillon Cube for 3 Cups of water.

I typically use this gravy over meats like Pork or Chicken.