Roux created with Bacon Fat and All-Purpose Flour. Seasoned to taste with Salt & Pepper. Pork Broth, Chicken broth, or Milk added to create this Bacon Flavored Gravy.
Servings: 1 portion
Equipment
- 1 Skillet
- 1 Whisk
Ingredients
- 1/3 C Bacon Fat
- 1/3 C All-Purpose Flour - or use JFC Breading
- 3 C Water
- 1 Pork Bouillon Cube
Instructions
- In a Saucepan, heat Bacon Fat over medium heat. When the Bacon grease is melted, add in the Flour and mix with a wire whisk. Continue to mix often and cook until the roux is a peanut butter color or to your preferred color.
- Add a bit of Water and mix, it will turn to a thick paste. Let it cook some more to create a fond on the bottom of the pan before adding in more liquid. Repeat until all water has been added. Add the bouillon cube.
- Continue to cook for about 10 minutes, or until desired thickness. Then adjust the seasoning and serve right away. If you allow it to sit, you may need to add some more liquid and heat through again to get the correct consistency.
Notes
Milk can be used instead of broth for a creamy Bacon Gravy, or substitute half-and-half Broth & Milk. Chicken Bouillon cubes can be used as well in place of Pork.
JFC Breading can be used instead of All-Purpose Flour.
White Roux: Add the Flour and cook only a few minutes before adding in your liquids. Then simmer for about 10 minutes.
Blonde Roux: Add the Flour and cook until there is a slight color change in the flour. Add your liquids and simmer for about 10 minutes.
Brown Roux: Add the Flour and cook until peanut butter color or darker. Stirring frequently and watching as this can start to burn rather quickly. Add your Liquids and simmer for about 10 minutes.