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
- 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)
- Mix the flour, starch and pepper in a small bowl until well combined. Set aside.
- 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.
- 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.
- Simmer for a least a minute to allow the thickening power of the roux to activate. Taste for seasoning and adjust as desired.
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.