Bacon (Fat) Gravy

This is a simple gravy, really. In place of fat rendered from a cooking roast I’m using something we always have on hand, bacon fat. It makes a flavorful gravy that goes great with lean pork such as a loin roast.

Bacon (Fat) Gravy
Servings: about 2 cups
Prep time: 1 minute
Total time: 5 minutes

Ingredients:

  • 2 Tbsp. bacon fat
  • 2 Tbsp. all-purpose flour
  • 1 Tbsp. potato starch
  • 1/2 tsp. black pepper
  • 2 cups broth (chicken, pork, veggie, or just water)

Directions:

  1. Mix the flour, starch and pepper in a small bowl until well combined. Set aside.
  2. Melt the bacon fat in a small saucepan over medium heat. When melted sprinkle in the flour and whisk it until there is no dry flour remaining. Cook for about 1 minute, stirring frequently to prevent burning.
  3. While whisking add the broth in a steady stream. Whisk until the roux is incorporated. Lower the heat to low and allow it to come to a simmer.
  4. Simmer for a least a minute to allow the thickening power of the roux to activate. Taste for seasoning and adjust as desired.

Notes:
If you have drippings or juices from resting meat feel free to add them to the gravy either with the broth or just before serving.

I like a peppery gravy so I added more freshly ground black pepper at the final tasting. Salt wasn’t really necessary as there’s a fair bit in the broth and probably some in the bacon fat.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s