Homemade (Milk) Bacon Gravy:
Bacon, cut into small pieces, bacon slices OR
2 - tablespoons bacon grease
1/3 - cup flour
1/2 - teaspoon salt
1/8 to 1/4 teaspoon black pepper (to taste)
1 1/2 cups milk
1 1/2 cups water
Start with bacon of course. You can cut the bacon into small pieces, but my family doesn't like the bacon pieces in the gravy they like more of a smooth gravy instead and bacon on the side.
Put bacon into a large skillet and fry it over medium heat. Or if your like me it's so much easier to cook the bacon in the oven. I cook mine at 350 degrees on a foil lined baking sheet. Turn bacon once or twice as the bacon cooks it will release it's fat.
When the bacon is done remove and drain on paper towels. Pour about 1/4 cup of the bacon grease from the baking sheet into a skillet. Heat the reserved bacon grease in skillet and stir in the flour. Continue stirring until the flour absorbs all of the fat.
Add the salt and black pepper. Start out with the smaller amount of pepper and add more later if desired. Add the milk and water to a large measuring cup, and slowly stir in the milk mixture a little at a time.
Use a whisk or a fork to prevent lumps. Continue adding the milk mixture and whisking or stirring at the same time until the milk is added to the gravy. Let the mixture come to a boil.
Allow it to boil gently for about 5 minutes. It will thicken nicely. Taste the gravy and see if you need to add any additional salt and pepper. Serve over toast or biscuits. My family prefers biscuit.
Cook's Note: Essentially, bacon grease is the fat left in the pan after frying bacon. It is best stored in a clean jar in the refrigerator. Every time bacon is cooked, pour any leftover grease into the jar. It is used mostly for frying and seasoning. Bacon Fat lends a very special flavor to food that is hard to duplicate.
If you don't have bacon, but you do have bacon grease, then use 1/4 cup of bacon grease instead of the bacon. Heat it in the skillet until it is bubbly. Stir in the flour and proceed as directed.
Bacon, cut into small pieces, bacon slices OR
2 - tablespoons bacon grease
1/3 - cup flour
1/2 - teaspoon salt
1/8 to 1/4 teaspoon black pepper (to taste)
1 1/2 cups milk
1 1/2 cups water
Start with bacon of course. You can cut the bacon into small pieces, but my family doesn't like the bacon pieces in the gravy they like more of a smooth gravy instead and bacon on the side.
Put bacon into a large skillet and fry it over medium heat. Or if your like me it's so much easier to cook the bacon in the oven. I cook mine at 350 degrees on a foil lined baking sheet. Turn bacon once or twice as the bacon cooks it will release it's fat.
When the bacon is done remove and drain on paper towels. Pour about 1/4 cup of the bacon grease from the baking sheet into a skillet. Heat the reserved bacon grease in skillet and stir in the flour. Continue stirring until the flour absorbs all of the fat.
Add the salt and black pepper. Start out with the smaller amount of pepper and add more later if desired. Add the milk and water to a large measuring cup, and slowly stir in the milk mixture a little at a time.
Use a whisk or a fork to prevent lumps. Continue adding the milk mixture and whisking or stirring at the same time until the milk is added to the gravy. Let the mixture come to a boil.
Allow it to boil gently for about 5 minutes. It will thicken nicely. Taste the gravy and see if you need to add any additional salt and pepper. Serve over toast or biscuits. My family prefers biscuit.
Cook's Note: Essentially, bacon grease is the fat left in the pan after frying bacon. It is best stored in a clean jar in the refrigerator. Every time bacon is cooked, pour any leftover grease into the jar. It is used mostly for frying and seasoning. Bacon Fat lends a very special flavor to food that is hard to duplicate.
If you don't have bacon, but you do have bacon grease, then use 1/4 cup of bacon grease instead of the bacon. Heat it in the skillet until it is bubbly. Stir in the flour and proceed as directed.
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