Who knows the recipe for the best country gravy,,,,using bacon fat from just cooked bacon as the base?

Question

just cooked some bacon...want to use the fat to make a country gravy to pour over my garlic red smashed potatoes..........

Answer 1

Sue has it right, but I'd do it a little bit different.  I'd add the flour to the grease slowly blending it with a fork or whisk and then over low to medium heat continue to stir the mixture until it browns a bit.  You wouldn't do that for very long.  Take the frying pan off the fire and heat the milk in the mic for a couple of minutes.  Then put the frying pan back on the stove over medium heat and gradually add the hot milk while whisking briskly.  The whisk will get a little clogged with the flour mixture, but if you whack it a bit on the side of the frying pan everything will blend together.  I like to add a lot of black pepper.  I've never used kitchen bouquet.  I might throw in a chicken bouillon cube in the grease and mush it up.  The old timers didn't use any enhancers, though.

Answer 2

Sue's answer is right on!   My suggestion is that when you put the flour in the pan you cook it for a bit.  That will help rid the "raw flour" taste!  

Answer 3

Black Pepper Cream Gravy

4 tablespoons butter or bacon fat

2 tablespoons flour

2 cups milk

2 tablespoons heavy whipping cream

1 teaspoon salt

3/4 teaspoon black peppercorns, freshly cracked

In a saucepan over medium high heat, melt the butter or bacon fat. Whisk in the flour. Saute the flour until lightly browned. Remove pan from the heat. Pour the milk into the pan in a steady stream, whisking constantly. Return pan to the heat. Whisk until the gravy thickens. Whisk in the cream, salt and pepper. Keep warm until needed.

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Brown Gravy

2 1/2 tablespoons solid bacon fat

4 tablespoons flour

1 tablespoon chopped onion

1 small tomato, seeded, skinned and chopped

2 cups vegetable broth or water

salt to taste

Put the fat into a frying pan and when hot, add the flour and stir constantly until a nice brown. Add the chopped onion and continue to stir for a few minutes; then the tomato and stir for about 5 minutes or until the liquid is mostly evaporated, as this will give it a good flavor. Add one third of the liquid and stir until smooth and free from lumps. Add the rest of the liquid and let boil slowly for 10 minutes; then strain and serve.

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Answer 4

Keep about a quarter cup of the grease in your skillet, then Blend in about 2 heaping tablespoons of flour, season with white pepper and salt to taste. Rapidly stir in about 4 cups milk and keep stirring. I use a whisk for this as it eliminates lumps. cook and stir til it gets thick. If you want a more brown or tan color to your gravy rather than the milk white, add some Kitchen Bouquet. A couple drops and stir until you get the shade you want.

Answer 5

My mom used to make that and I sort of forgot how delicious until you posted this...

Here you go...

    *  2 to 4 ounces bacon, cut into small pieces OR 1/4 cup bacon grease (see note below)

    * 1/3 cup flour

    * 1/2 teaspoon salt

    * 1/8 to 1/4 teaspoon black pepper (to taste)

    * 1 teaspoon sugar

    * 3 cups milk (1 cup dry milk powder dissolved in 3 cups water)

This recipe is pretty easy and it is good too.

Stir in the flour. Continue stirring until the flour absorbs all of the fat. Add the salt, sugar and black pepper. Start out with the smaller amount of pepper and add more later if desired.

Slowly stir in the milk. Use a whisk or a fork to prevent lumps. Continue stirring until the gravy boils. Allow it to boil gently for about 5 minutes. It will thicken nicely.