Essential Knowledge Everyone Should Know

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I have been eating Bacon Grease Milk Gravy literally my entire life.

My Granny taught me how to make it before I was ten years old.

This is a pretty quick video about how to make it.

A couple of things I would add here,

I like to really brown my roux, I prefer my gravy darker than most folks.

Depending on how many folks you are trying to feed, you can adjust this to make just enough for two people or double and even triple the amount of ingredients to make a bunch.

The one thing the young lady didn’t mention is that you have to be careful when you are stirring it after you have added the milk.

What you want to see to judge when it’s time to take it off the heat is when you scrape a fork across the bottom of the pan like you are trying to push it all to one side of the pan, when you can see the bottom of the pan and the gravy doesn’t rush back in like the tide to cover it back up, you are done.

The gravy will continue to thicken up after you turn off the heat and it will get so thick you can slice it with a knife if you cook it too long.

Thankfully all you have to do is add some more milk and stir the hell out of it again and it will thin back down.

Then add more salt and pepper to taste.

I also like lots of pepper in mine.

However, never try to add more flour if you think it’s too thin, the flour has to cook or it will taste like raw flour.

Just keep stirring it on low heat and it will thicken up.

You can add bits of bacon or sausage to it if you want but I like it just the way it is.

This stuff is THE BOMB poured over crispy hash browns.

Of course it’s main use is for Biscuits and Gravy.

My Grandmother kept a little tin soup can on the back of her stove and kept her bacon grease in it.

She could whip up a skillet full of gravy in literally minutes with zero advanced notice, 24/7.

That can was still on the back of her stove the day she died.