Bacon Grease Gravy

Bacon gravy in a cast iron skillet topped with crumbled bacon and cracked black pepper.

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This bacon gravy turns crispy bacon and its flavorful drippings into a creamy, peppery gravy your family will ask for by name. It comes together in 20 minutes with a few pantry staples, plus a touch of paprika and garlic powder for a little something extra.

Author: Nikki Lee

Servings: 6 servings

Prep Time 5

Cook Time 15

Total Time 20

Equipment

1 Cast Iron Skillet

Ingredients

▢ 1 pound thick sliced bacon cut into bite sized pieces, divided (you need about 8 pieces for 3 tablespoons of grease; reduce the amount you cook if you prefer gravy without pieces of bacon in it)

For the Gravy

▢ 3 tablespoons bacon grease
▢ ⅓ cup all purpose flour
▢ 3 cups whole milk more to thin as desired
▢ 1 teaspoon coarse ground black pepper
▢ ½ to 1 teaspoon coarse kosher salt or to taste
▢ ⅛ teaspoon paprika
▢ ⅛ teaspoon garlic powder

Instructions

Cook the bacon. Add all the chopped bacon to a large skillet over medium heat. Cook, stirring occasionally, until crisp, about 8-10 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate.
Reserve the grease. Pour off the drippings and measure out exactly 3 tablespoons back into the skillet, leaving any browned bits behind in the pan since that's where a lot of the flavor is.
Make the roux. Slowly sprinkle the flour over the hot grease, whisking continuously so it doesn't clump. Cook over medium-low heat, whisking often, for 2 to 3 minutes. You're looking for it to turn a shade darker and smell slightly toasted.
Add the milk gradually. Pour in the milk about a half cup at a time, whisking constantly so it stays smooth. Adding it slowly here matters more than usual since the roux is thick and can seize up if you dump it all in at once.
Simmer until thickened. Bring the gravy to a gentle simmer, stirring often, until it coats the back of a spoon, about 5-7 minutes. If it gets thicker than you like, add a splash more milk to loosen it up.
Season. While it is simmering, stir in the black pepper, salt, paprika, and garlic powder. Taste and adjust the salt to your liking. Start with less salt, as bacon can be salty on its own.
Finish with the bacon. Crumble half the cooked bacon into the gravy and stir it in. Save the other half to spoon over the top when serving.
Serve with Southern Biscuits topped with bacon pieces and cracker black pepper.

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