Bacon Gravy

Author: Wyatt Brege

Ingredients:

  • 2 Cups Rendered Bacon Fat
  • 2 Cups AP Flour
  • 5 Quarts Whole Milk
  • 1 1/2 tsp Smoked Paprika
  • tt Salt and Pepper

Directions:

Make a roux with the bacon fat and flour over medium heat.

Add milk in 1/3 increments to build the bechamel.

Over low heat, bring up to temperature and season.

Notes:

For sausage gravy, simply add one quart of cooked sausage meat.