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Bacon Grease Gravy

If you’ve ever wondered, “How do you make bacon grease gravy from scratch?” you’re going to love this recipe. It’s flavorful, versatile, and easy to prepare.

This luscious bacon gravy has a rich, complex flavor that makes everything it touches taste amazing. That’s because in addition to the base of bacon fat, butter and flour, the broth for the gravy is infused with cooked bacon and caramelized onions for extra flavor.

Bacon gravy in a cream floral china gravy boat with a silver spoon and a drip of gravy.

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For more creative ways to cook with bacon grease, you might enjoy:

Contents

Want to get right to the good stuff? Click any of these headings to jump ahead:

  1. Why You’ll Go Hog Wild for This Recipe
  2. Recipe Inspiration
  3. Ingredients and Substitutions
  4. Equipment Needed
  5. Step by Step Directions
  6. How to Store and Reheat Leftover Gravy
  7. What to Serve with Bacon Grease Gravy
  8. Bacon Grease Gravy Recipe
  9. More Unique Bacon Recipes
  10. Save for Later

Why You’ll Go Hog Wild for This Recipe

The complex, bacon-infused flavor and rich brown color is everything you want in a gravy. The texture is amazing, too.

The perfect ratio of bacon fat, butter and flour makes a gravy that’s smooth and never greasy.

You can improve anything with this creamy bacon gravy. Even plain buttered toast is transformed into a meal when you drizzle it with this elixir!

Bacon fat gravy is versatile, and makes a tasty addition to so many sides and dishes. See our serving suggestions below.

Recipe Inspiration

Perhaps you’ve had country bacon gravy made with whole milk, or seen a similar sausage gravy that’s lighter in color. If you’re looking for a milk-based bacon grease gravy, head on over to Food.com and check out their bacon gravy recipe with milk.

For this recipe, I wanted a beautiful brown gravy that really highlighted the savory flavor of bacon.

I was intrigued and inspired by the technique used by the Stay at Home Chef of blending partially-cooked bacon in liquid. After testing, I made some recipe modifications for the deeply colored, richly flavored gravy I was craving:

  • I fully cooked the bacon to bring out its deep color and flavor.
  • Replaced the olive oil with butter for added flavor.
  • Reduced the amount of total fat a bit.
  • Used flour instead of cornstarch. Using flour allows this gravy to be prepared in advance and reheated. (Cornstarch breaks down and isn’t recommended for reheating after refrigeration.)
  • Used unsalted stock for better control of final sodium level.

Ingredients and Substitutions

Broth, flour, butter, onion, salt and pepper and a pound of uncooked bacon on a cutting board.

Shown from the top, these are the ingredients you’ll need to make this delicious bacon gravy recipe. (Full directions and measurements are in the printable recipe card below.)

Turkey, chicken, beef, pork or vegetable stock – Use whichever stock you like, depending on how you’re going to serve the gravy. If you have time to make the stock from scratch, the flavor will be amazing and you can better control the sodium level to suit your taste. This is my favorite homemade chicken stock recipe. I suggest making it without adding any salt. Then you can season your gravy to perfection. You can also use low sodium chicken broth or other prepared broth in a pinch.

All-purpose flour – Just three tablespoons of flour provide the right consistency for this delicious gravy.

Unsalted butter – Because the bacon is salty, I recommend unsalted butter for this recipe. If you only have salted butter, just adjust the seasonings accordingly.

A large sweet yellow onion such as Vidalia – A regular yellow or white onion is fine, too.

Salt and freshly ground black pepper

8 strips thick sliced smoked bacon – To make the best gravy the thick cut bacon slices work best for this recipe, as the chopped bacon gets nicely brown and crispy without any hard little pieces.

Equipment Needed

Large skillet – for frying the bacon and onion. (Read about our favorite frying pan for cooking bacon.)

Whisk – for combining the stock with the roux mixture.

Food processor or blender – for blending the gravy mixture until smooth. You can also use an immersion blender if you prefer.

Wire strainer – for smooth gravy, you’ll want to strain it through a mesh strainer. If you don’t strain it, the mixture will have tasty little bits of bacon in it and be more of a country-style gravy.

Gravy boat – for serving.

Step by Step Instructions

In a large skillet over medium heat, cook the chopped bacon.

chopped raw thick-cut bacon in a skillet.

When fully browned, transfer the bacon pieces with a slotted spoon to paper towels to drain. 

A pile of cooked, chopped golden brown bacon draining on paper towels.

Pick up the paper towel and add the cooked bacon to the stock so that it can steep and soften.

Adding cooked bacon to the stock in a glass measuring cup.

Allow the bacon to soak in the stock for 15 minutes. This will soften the bacon and infuse the stock with flavor.

Cooked chopped bacon soaking in a glass Pyrex cup of hot stock to infuse it with flavor.

Pour out any bacon drippings in excess of 2 tablespoons. (In our kitchen we save every drop of bacon fat for cooking. Here’s what to do with bacon grease.)

Add the butter to the skillet and heat the mixture over medium heat until butter melts. Cook the onions in the butter until golden brown.

Golden brown chopped onions cooking in a skillet.

Sprinkle the flour over the mixture.

Sprinkling flour from a tablespoon onto the browned onions in a large skillet.

Whisk it to blend. Cook, whisking constantly, until the flour becomes a light golden color, about 2 minutes. This step is important! Cooking the flour well gives the gravy better flavor and insures that it doesn’t taste “flour-y.”

Still stirring, slowly add the bacon-stock mixture to the skillet. Bring to a boil and cook, whisking constantly, until the mixture thickens. It will look like sort of a thin gravy soup at this point. Stick with me! It gets better!

Stock, bacon, flour, bacon grease and onion mixture heating in a skillet to make gravy.

Transfer the mixture in batches to a blender or food processor. Process on high until the bacon breaks down and is pureed into the broth, about 3 minutes. Hang in there! It gets better!

Blended mixture of cooked chopped bacon and chicken stock in a food processor bowl.

For smooth gravy, strain through a mesh strainer.

Use a spoon to press on the solids and extract all the goodness!

Bacon grease gravy in a metal mesh strainer set over a glass Pyrex measuring cup.

Return the mixture to the skillet and continue cooking until it bubbles. (If it seems too thick, add a little extra stock. If it seems too thin, cook for 5 to 10 minutes until it reduces and thickens.) Remove from the heat, cool briefly and season the gravy with salt and pepper to taste.

Serve immediately, or cool and store in the refrigerator in an airtight container up to 2 days. (See reheating directions below.)

A silver spoon dipped in a saucepan of bacon gravy, with gravy dripping off the spoon.

How to Store and Reheat Leftover Gravy

Let the gravy cool to room temperature and store in a tightly covered container in the refrigerator for up to 2 days.

To reheat, pour the gravy in a skillet over medium-low heat. Whisk the gravy, adding a little more stock or broth to the pot if needed, until it’s heated through, smooth, and the perfect consistency.

What to Serve with Bacon Grease Gravy

Drizzling a serving dish of mashed potatoes with bacon grease gravy from a gravy boat.

The question is, what can’t you drizzle with this savory bacon gravy? Here are some of our favorite things to serve with bacon fat gravy:

If you enjoy this recipe, we’d be thrilled if you clicked on the stars below and gave it a review! ⭐⭐⭐⭐⭐

Let’s make gravy! Here’s the full, printable recipe:

Bacon gravy in a cream floral china gravy boat with a silver spoon and a drip of gravy.

Bacon Grease Gravy

Eliza Cross
This easy bacon grease gravy recipe is full of rich flavor from cooked bacon and caramelized onions. It's perfect for drizzling on mashed potatoes, biscuits, Thanksgiving turkey, and so much more!
5 from 9 votes
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Bacon Basics, Bacon Side Dishes
Cuisine American
Servings 6
Calories 201 kcal

Ingredients
  

  • 1 tablespoon unsalted butter
  • 1 large sweet yellow onion such as Vidalia, diced
  • 8 strips thick-sliced smoked bacon, chopped
  • 3 tablespoons all-purpose flour
  • 3 1/2 cups turkey, chicken, beef, pork or vegetable stock, warmed, plus more if needed
  • salt and freshly ground black pepper, to taste

Instructions
 

  • In a large skillet over medium heat, cook the chopped bacon until browned. Transfer the bacon pieces with a slotted spoon to paper towels to drain. Pour out any drippings in excess of 2 tablespoons.
  • In a large measuring cup or bowl, combine the cooked bacon with the stock. Allow the bacon to soak in the stock for 15 minutes. This will soften the bacon and infuse the stock with flavor.
  • Pour out any drippings in excess of 2 tablespoons. Add the butter and heat the mixture over medium heat until butter melts.
  • Cook the onions in the butter until golden brown and starting to caramelize.
  • Sprinkle the flour over the mixture and whisk it to blend. Cook, whisking constantly, until the flour becomes a light golden color, about 2 minutes.
  • Still stirring, slowly add the stock-bacon mixture to the skillet. Bring to a boil and cook, whisking constantly, until the gravy thickens slightly.
  • Transfer the mixture in batches to a blender or food processor. Process on high until the bacon breaks down and is pureed into the broth, about 3 minutes.
  • Pour through a metal strainer, pressing on solids, back into the skillet and continue cooking over medium heat, whisking constantly, until mixture bubbles. If it's too thick, add a little more stock until it's the consistency you like. If it's too thin, cook for 5 to 10 minutes until it reduces slightly and thickens.
  • Season the gravy with salt and pepper to taste. Serve immediately. Makes about 3 cups.

Notes

Storing the gravy: Let the gravy cool to room temperature and store in a tightly covered container in the refrigerator for up to 2 days.
Reheating instructions: Pour the gravy in a skillet over medium-low heat. Whisk the gravy, adding a little more stock or broth to the pot if needed, until it’s heated through, smooth, and the perfect consistency.

Nutrition

Serving: 4ozCalories: 201kcalCarbohydrates: 6.2gProtein: 12.9gFat: 13.4gSaturated Fat: 4.9gCholesterol: 33mgSodium: 1045mgPotassium: 305mgFiber: 0.7gSugar: 1.5gCalcium: 15mgIron: 1mg
Keyword bacon gravy, bacon grease, gravy
Tried this recipe? Show us on IG!Tag us at @BensaBaconLovers!

Got questions? Just ask! I’m happy to help.

If you post your creations on social media, tag #BENSABaconLovers so I can share! Thank you for your support. – Eliza

Nutrition Disclaimer: All nutritional information shared on this site is an approximation. I am not a certified nutritionist, and any nutritional information should be used as a general guideline.

More Unique Bacon Recipes

two jars of bacon salt, tied with red and white string.

Looking for more out-of-the-ordinary ways to cook with bacon? Check out these recipes:

Save for Later

If you use Pinterest to save and share ideas, here’s a handy pin:

Gravy being poured from a gravy boat onto mashed potatoes, and a saucepan of bacon gravy with a serving spoon.
eliza

About Eliza & BENSA

BENSA was founded by bacon expert Eliza Cross, author of more than a dozen cookbooks. She has written three bacon cookbooks including the award-winning Bacon Beans and Beer, the bestselling 101 Things to Do With Bacon, and the popular sequel 101 More Things to Do With Bacon. Learn more about BENSA...

7 thoughts on “Bacon Grease Gravy”

  1. 5 stars
    I had actually never thought to make gravy using bacon grease but that’s such a brilliant idea! Can’t wait to try this soon!

    Reply
  2. 5 stars
    This recipe is unbelievable! I was looking for a sausage gravy and this one popped up – incredible over biscuits! Thank you!

    Reply

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