Bacon Gravy - Where two of the world's greatest comfort foods come together to make the ultimate gravy!
This bacon gravy is savory, rich, and delicious! It is seriously packed with flavor and is so easy to make. So pick your favorite bacon and have this bacon gravy on pretty much everything!
This is more of a traditional gravy, so while you could have it on your biscuits for breakfast, it is ideally suited for dinner. Drizzle this liquid deliciousness on your meat and potatoes. We love it with chicken or a seared steak! And it is perfect with ham and mashed potato!!!
What is bacon gravy?
Bacon gravy is a rich gravy made with cooked bacon and its drippings, onions, chicken broth, flour, and a little cream at the end.
It is perfect for serving with meats and vegetables and has a deep savory flavor.
Is it hard to make?
Not at all; you fry some bacon and onions, add a bit of flour, whisk in the broth, and simmer. The gravy is blended to incorporate the crispy bacon and then just before serving stir through a little cream, and your gravy is ready.
Can you make bacon gravy ahead of time?
You sure can! This gravy will keep for 3-4 days in the refrigerator or the freezer for up to 2 months. Just allow it to cool and then pour it into an airtight container. You can store leftovers in the same way.
To reheat your bacon gravy, warm in a small saucepan or on medium heat in the microwave.
Recipe and Ingredient tips
- Bacon: Use any bacon that you enjoy the taste of; the bacon flavor is the main component of your gravy, so use one that you love. If you have very lean bacon, you might need to add one tablespoon of butter or oil to the pan.
- Onion: Use whatever you have on hand, yellow, brown, white, red, sweet, or even a shallot.
- Flour: All-purpose/plain flour is what thickens your gravy. If you want to make a gluten-free gravy, you can substitute an all-purpose GF flour. Cornstarch will also thicken your gravy, but you will need half the amount, and the gravy cannot be made in advance as it doesn't stay thick when reheated.
- Chicken Broth: Use a low sodium broth to ensure your gravy isn't too salty. You can substitute beef broth or vegetable broth.
- Heavy Cream: This gives the gravy a rich finish and adds a beautiful roundness to the gravy. You can leave it out if you don't have it. Or substitute for half and half.
- Salt and Pepper: Add these to taste. I find I need pepper but little to no salt.
What to serve with bacon gravy
Anything? No, need a bit more detail?
Bacon gravy is perfect for serving with seared meats like steak, chicken breasts, pork chops, sausages, and roasts. Try it with your thanksgiving turkey or with leftover ham at Christmas!
It is ideal for mashed potatoes or smothering over crispy potatoes or fries. And it perks up (and makes kids want to eat) vegetables like broccoli and cauliflower.
Also try these recipes with your bacon gravy!!
- Chicken Fried Chicken
- Oven Baked Chicken Schnitzel
- Seared Steak with Blue Cheese Butter
- Pork Tenderloin with Beans and Bacon
- British Mashed Potatoes (British Mash)
- Crispy Pan Fried Potatoes
If you make this Bacon Gravy, don't forget to come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Easy Bacon Gravy Recipe
- 5 strips bacon
- 1 small onion
- 1 tablespoon butter
- 2 tablespoons AP flour
- 1 ½ cup chicken broth/stock, low sodium -see note 1
- salt and pepper, to taste -see note 2
- 2 tablespoon heavy cream
- Chop the bacon into small chunks.Place the diced bacon into a saucepan.Place on medium heat and cook the bacon for 5 minutes until the fat has rendered down and the bacon is lightly crispy.While the bacon is cooking, peel and chop the onion.Add the onion and the butter to the pan and cook for 2-3 minutes until soft.Stir in the flour and cook for 2-3 minutes until well combined and golden brown.Whisk in ¼ cup of the chicken broth; the mixture will become a thick paste. Gradually whisk in ¼ more broth. Once the mixture has thinned slightly, you can gradually whisk in the remaining broth.Bring to a low simmer and cook for 2-3 minutes until thickened and glossy.Pour the contents of the saucepan into a blender and blitz until smooth.Add the heavy cream, taste, and season with salt and pepper, if needed.
- Use a low sodium broth to ensure your gravy isn't too salty. You can substitute beef broth or vegetable broth.
- Add salt and pepper to taste. I find I need pepper but little to no salt.
NutritionCalories: 204kcal | Carbohydrates: 7g | Protein: 6g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 234mg | Potassium: 183mg | Fiber: 1g | Sugar: 2g | Vitamin A: 208IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
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