Bacon Gravy

Anyone obsessed with breakfast should have a bacon gravy recipe in their back pocket. Sometimes known as country gravy, sawmill gravy or milk gravy, this creamy, smoky wonder is the saucy sidekick to many of my signature breakfast extravaganzas. As a bacon-centric cook, my biscuits and gravy wouldn’t be complete without it.

But don’t stop at breakfast; this gravy adds flavor to dinner, too. Pour it over a mountain of mashed potatoes at Thanksgiving, smother roasted turkey for an unconventional twist, or drizzle it over green beans for a smoky surprise. Once you master the basics, homemade gravy is absurdly easy and super versatile.

Bacon Gravy Ingredients

• Bacon: Use any bacon brand, but make sure it’s thick-cut for maximum smoky flavor and crispy bits that won’t disappear into the gravy. Look for bacon with a good balance of meat and fat, and avoid overly processed varieties for the best results.
• All-purpose flour: This type of flour thickens your gravy to creamy perfection. Opt for unbleached flour for a slightly richer taste and better browning.
• Evaporated milk: This canned concentrated dairy product gives the gravy a silky texture and subtle sweetness. For the creamiest results, check the label to make sure you’re using whole milk evaporated milk.
• Salt and pepper: Simple seasonings bring out the best in your bacon without overpowering its smoky flavor. Use freshly ground pepper and a light hand with salt; bacon is cured, and therefore is salty to begin with.

Directions

Step 1: Cook the bacon

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In a large skillet over medium heat, cook the bacon until it’s crisp. Transfer it to a plate lined with paper towels to drain the excess grease.

Editor’s Tip: Add the chopped bacon in an even layer in the pan and stir it while it cooks to ensure even browning. To avoid burning (one of the most common bacon mistakes), keep your heat low and heat the pan slower so the bacon cooks all the way through and the fat melts.

Step 2: Make a roux

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Stir the flour into the drippings until they’re well blended, then cook the resulting roux over medium heat until it’s browned, stirring constantly.

Editor’s Tip: Cooking flour and fat together makes a roux. Lower the heat slightly and sprinkle the flour evenly into the drippings for the best results, then whisk it constantly for about two to three minutes. You want the flour to brown and develop a nutty aroma.

Step 3: Finish the gravy

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Gradually add the water and evaporated milk, and mix until the gravy is well combined. Bring the mixture to a boil, then cook and stir for two minutes or until the gravy has thickened.

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Season the gravy with salt and pepper, and stir in the cooked chopped bacon.

Editor’s Tip: Whisk the mixture continuously as you add the liquids for a smooth, lump-free, creamy consistency. Go lightly on the seasonings initially, as the bacon adds its own saltiness.

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How to Use Bacon Gravy

Bacon gravy is a fantastic multitasker. Pour it over flaky buttermilk biscuits, crispy fried chicken or buttery mashed potatoes. For a unique twist, use it as a dip for waffle fries, use it to make the perfect poutine, or drizzle it over a breakfast casserole.

Bacon Gravy Variations

• Spice it up: Add a pinch of cayenne for a kick of heat.
• Make it sweet: A splash of maple syrup could be just the flavor you want to balance the savory bacon.
• Make sausage gravy: Are you team sausage or team bacon? Everyone has their favorite pork product, and sausage gravy may be more your thing. Use bulk pork sausage instead of bacon for a tasty sausage twist.
• Try some herbs: Experiment with different seasonings like smoked paprika, dried oregano or fresh thyme to give your gravy some signature flair. Looking for a bit of umami? A dash of soy sauce will keep people wondering about this secret ingredient.

How to Store Bacon Gravy

Let the gravy cool completely before storing it in an airtight container. You can keep it in the refrigerator for three to four days, but don’t freeze it—the texture will change.

How do you reheat bacon gravy?

To reheat bacon gravy, warm it in a saucepan over low heat, stirring frequently to prevent scorching. If it’s super thick, whisk in a splash of milk or water (cold gravy coagulates). You can also use the microwave in short bursts; stir it in between bursts for more even reheating.

Bacon Gravy Tips

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Why does my bacon gravy taste like flour?

You may not have cooked the flour long enough before adding the liquid. Let it brown until it smells nutty. If you are near the end of the process, let the gravy simmer for a couple of extra minutes on higher heat, then thin it with water or milk if it has thickened too much.

Why does my bacon gravy taste bitter?

The bacon drippings or flour may have burned. Cook the roux over medium heat and stir it constantly to avoid scorching.

How do you make bacon gravy thicker or thinner?

The best way to thicken a sauce or gravy is to whisk in a cornstarch slurry. Mix one part cornstarch and two parts cold water, then slowly add it to the gravy, whisking continuously. (Don’t add cornstarch directly to the gravy unless you like lumps!) Add more milk or water, a little at a time, to thin bacon gravy.