DIRECTIONS Preheat a large skillet to medium-hi. Place 6 slices of bacon in the skillet and cook until just under crispy. Remove bacon from skillet and drain; set aside. Add flour to grease , and whisk together. Add milk; whisk together. Heat until bubbling. Meanwhile, crumble bacon . Serve over biscuits.
DIRECTIONS Melt butter in a saucepan over medium heat. Sprinkle flour over melted butter and whisk together to form a paste. Allow this to cook for a minute. Pour in milk , all at once, whisking constantly. Add seasonings, whisking constantly. Allow the gravy to come to a boil, still whisking.
Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook , stirring constantly, until the gravy thickens, about 10 minutes.
Bacon fat is fabulous for sautéing brussels sprouts. You can also use bacon fat to brown rice for a rice pilaf or for making scrambled eggs . Basically you can use bacon fat for frying anything that would benefit from having the bacon flavor ! When cooking with bacon fat, spoon it out from the jar.
In simple terms, a roux is equal parts cooked fat and flour. It’s used to thicken soups, stews, and sauces; and in the South (and particularly New Orleans), it’s famously used in Gumbo and Étouffée. You can use any kind of cooking oil, butter, or bacon fat to make a roux .
Instructions In a sauce pan, add the butter. Once butter is almost all the way melted, add in the flour. Add stock very slowly. Then, add your salt and pepper. Let cook , stirring often, until gravy begins to thicken. Remove from heat and keep warm. Store leftovers in an air tight container in the fridge for 7 days.
Ingredients 1/2 pound sausage. 3 tablespoons fat (from cooking the sausage) 3 tablespoons all-purpose flour. 1 to 1 1/2 cups milk, light cream, or half-and-half. Salt to taste. Freshly ground black pepper to taste.
Make a mixture of 1 tablespoon cornstarch and 2 tablespoons of water. Take your gravy off of the heat, add the cornstarch mixture, stir and then return it to a simmer.
As previously mentioned, you can make gravy without flour by substituting starches for it. Cornstarch, potato starch, tapioca starch, and arrowroot starch may all be used in place of flour to thicken gravy . They must all be mixed with a small amount of cold, tap water to create a slurry.
Homemade Brown Gravy Recipe (made without meat drippings) Stir together the water and the cornstarch and set aside. Melt the butter in a large saucepan over medium high heat. Add the flour and whisk to combine. Cook the flour mixture for about 5 minutes, stirring or whisking until it turns golden brown .
Typically, gravy is thickened with either cornstarch or flour . Cornstarch is easy as it doesn’t clump when it hits hot liquid. But you have to be careful, because cornstarch will thicken over the course of a few minutes—and if you add too much, you will end up with gel-style gravy .
How to make Mushroom Gravy (in a nutshell) Saute mushrooms and shallot in butter or olive oil. Add garlic and thyme, saute 2 minutes. Sprinkle with flour (or GF flour) and stir to combine, cooking the flour 2 minutes, letting it brown. Add hot vegetable stock whisking and scraping up all those flavorful browned bits.
A nutritional comparison between a tablespoon of bacon grease , butter and canola oil is kind of surprising. The grease has slightly less cholesterol than the butter , and only 2 more milligrams of saturated fat . It has the same number of calories as the oil, but tons more saturated fat and sodium.
The fats in bacon are about 50% monounsaturated and a large part of those is oleic acid. This is the same fatty acid that olive oil is praised for and generally considered “heart-healthy” ( 1 ). Then about 40% is saturated fat , accompanied by a decent amount of cholesterol.