I don’t know many people who don’t like gravy, and it’s probably a good thing, because I don’t know if I could be friends with those people. Is it healthy? Absolutely not. Is it amazing? Absolutely.
Gravy can intimidate some people, I know this because why else would they have pre-made gravy powders at the grocery store? The thing is, it isn’t hard. Not one bit, and I have step by step pictures to help you out!
First you need to obtain grease. If you are making bacon, that’s perfect. Sausage grease works well, but you may have to add a bit of butter to make enough. Chicken Fried Steak for dinner?? Perfect, use the grease. Keep a jar of bacon grease handy for when you just want gravy. This morning I was going to cook bacon, so I just used that.
I fried up six pieces of bacon and left in the pan was about 1/3-1/2 cup of grease. I just went with this, if you fry up a bunch of bacon you will want to pour some out till you have around 1/2 a cup. Please don’t try to do to much measuring…this is going to be very hot, don’t burn yourself, this isn’t a recipe that has to be exact.
Next add flour, and keep it moving with a whisk. Your oven should be on a medium heat, I added just under 1/2 a cup, but do it in slow increments. The flour/milk mixture should become pasty, if you add to much flour and it becomes flour balls you can add some butter to thin it out. Keep whisking on medium heat for 2-3 minutes, add salt and pepper to taste (1-2 teaspoons each) Also, I add about 1/2 teaspoon of cayenne for kick, completely optional.
When the Mixture resembles the picture SLOWLY add milk, while constantly stirring. I usually start with adding enough to fill about 1/3 of the pan and then as that becomes thicker add more to reach desired consistency. This process will take 4-6 minutes. Some people are more fond of a thinner gravy, and some want it so thick they can feel their arteries clog. It’s up to you when you pull it from the stove, and how much milk to add. Personally, I like it on the thicker side.
If you think you added to much milk, just let it cook for a few more minutes, and it will also thicken as you remove it from the heat and it starts to cool.
Gravy is pretty forgiving, just don’t let it get to hot, simmering is fine, but don’t let it boil. Also, remember to add the milk very slowly, to fast will cause lumps.
Pour on your favorite dish!
Comment if you have any questions! This also goes great on dinner dishes, not just for breakfast!
This gravy is also amazing if you add a pound of cooked breakfast sausage to it and then pour it over the biscuits.