Bacon Gravy
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My homemade bacon gravy is a savory, comforting sauce that tastes incredible served on top of freshly baked biscuits. It’s an easy but delicious recipe made with bacon drippings and a few simple ingredients!
The skillet isn’t the only place where I can collect bacon grease, though! When I’m short on time or want to keep things mess-free, I pop my bacon in the oven or make the bacon in the air fryer.
Why making gravy with bacon grease is worth it
Bacon gravy is my favorite recipe to make with leftover bacon drippings. It is unbelievably easy to make and comes together with just 3 ingredients plus salt and pepper.
In all the years my husband and I have been married, I’m pretty sure he’s never once seen me throw out a perfectly good serving of bacon grease. The drippings are essentially free flavor, so I’m always on a mission to put them to good use!
Making gravy with bacon grease is worth the effort because the taste is just so much better than any store-bought packet or jar could offer. Ever since I started making this bacon gravy recipe at home, biscuits and gravy has been one of my family’s favorite meals to eat for breakfast.
My favorite thing about this recipe is how easy it is to make! If I pan-fry some bacon for breakfast, I can make the gravy right in the same skillet later.
No matter the method, the result is flavorful grease that can be repurposed in tasty recipes like this homemade gravy.
Bacon grease gravy ingredients
- Bacon grease – For this recipe, I use a full pound of fairly lean bacon, and this leaves me with about ¼ cup of grease. You may get more or less grease depending on the type of bacon you use.
- All-purpose flour – This is the key ingredient that thickens the gravy. I mix it into the bacon grease to form a roux.
- Milk – Whole milk is my go-to because of how rich it is. It gives the gravy a wonderful, creamy consistency and can also be used to thin the sauce if needed.
- Salt & pepper – Ground black pepper and kosher salt enhance the overall taste of the sauce without being overpowering.
How to make bacon gravy
STEP ONE: In a large skillet, cook the bacon until it is crisp but not burnt, about 10 minutes.
STEP TWO: Set the bacon aside on a paper-towel-lined plate.
STEP THREE: Pour the bacon grease through a fine mesh sieve, discarding any burnt bits.
STEP FOUR: Return the bacon grease to the skillet and whisk in the flour. Cook the mixture for 1 to 2 minutes until a golden paste has formed.
STEP FIVE: Slowly whisk in ½ cup of milk. Once the mixture has started to thicken, whisk in 1 additional cup of milk until smooth.
STEP SIX: Reduce the heat to low, then stir in the remaining ½ cup of milk. Cook the gravy for 3 to 4 minutes until thickened. Season it with salt and pepper to taste. Bacon is already salty, so taste the gravy before adding it.
STEP SEVEN: Crumble the bacon. Set aside 2 tablespoons for garnish and stir the remaining bacon into the gravy.
STEP EIGHT: Spoon the warm gravy over biscuits, top with reserved bacon bits, and enjoy!
Recipe tips
- Wipe the skillet clean before adding the bacon grease to the pan. Clearing any burnt bits that are lingering helps achieve a smoother and lighter-colored gravy!
- Cook the flour fully before adding the milk. This is my best tip for getting the deepest overall flavor from this bacon gravy.
- Use a whisk to stir the gravy mixture continuously. The constant motion will help prevent clumps as the sauce is heating up.
- Add seasoning to taste. Since bacon is already pretty salty on its own, I recommend waiting until the very end to make any adjustments as needed.
Variations
- To make this gravy spicy, sprinkle in a dash of cayenne pepper. This is my husband’s favorite variation.
- For a sweet twist, add a drizzle of maple syrup. It adds a wonderful contrast to the salty and savory notes of the gravy mixture.
- Fresh herbs are a great way to bring some extra flair into this bacon grease gravy and recipes like meatballs and gravy. Sage, thyme, and rosemary are my top picks!
- Mushrooms add a satisfying texture to this sauce, just like they do in my Salisbury steak and gravy recipe. I recommend cooking the mushrooms in the bacon fat first.
What to serve with bacon grease gravy
My bacon gravy is the perfect sauce to pour on top of my oven-baked biscuit recipe or my air fryer biscuits, which I can easily whip up for breakfast without any hassle! When I want to pair this bacon gravy recipe with a heartier, meat-based dish, I’ll serve it with my 5 ingredient hash brown casserole or my oven baked pork chops.
Bacon gravy FAQs
How can I customize bacon gravy to be thinner or thicker?
My pro tip for thickening any gravy mixture is letting cook a little longer, since it sets up a bit more as it cools. For a thinner gravy, whisk in more milk a splash at a time until it’s the consistency you want.
How do I avoid lumpy bacon grease gravy?
For a smooth and lump-free gravy, I keep the heat low, cook it slowly, and whisk frequently. Make sure you avoid boiling it, or it will start to turn clumpy.
How should I store leftovers?
Leftover gravy will last for up to 4 days in the refrigerator when stored in an airtight container. I don’t recommend freezing the leftovers as the texture may turn out gritty once thawed and reheated.
How do I reheat leftovers?
The best way to reheat this gravy recipe is on the stovetop over low heat. Since the gravy tends to thicken up under refrigeration, I like to add in 1 tablespoon of milk at a time to loosen it up again.
More gravy recipes
Easy Bacon Gravy (3 Ingredients)
Equipment
- Whisk
- Fine mesh sieve
Ingredients
- 1 pound bacon, you'll use about 1/4 cup of the grease
- ¼ cup all-purpose flour
- 2 cups whole milk, plus more for thinning, if needed
- salt and pepper, to taste
Instructions
- Cook the bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Move it to a paper-towel-lined plate to cool.
- Pour the grease through a fine mesh sieve to catch any burnt bits, then return about 1/4 cup of it to the skillet.
- Whisk the flour into the grease and cook 1 to 2 minutes, until it forms a golden paste.
- Slowly whisk in 1/2 cup of milk. Once it starts to thicken, whisk in 1 more cup until smooth.
- Lower the heat and stir in the last 1/2 cup of milk. Cook 3 to 4 minutes, until it reaches the consistency you want, adding more milk if it's too thick.
- Crumble the bacon. Stir most of it into the gravy and save 2 tablespoons for the top. Take the pan off the heat and season with salt and pepper to taste.
- Spoon the gravy over biscuits and top with the reserved bacon.
Notes
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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