All aboard the gravy train!

I promised I'd post a gravy tutorial to follow up John's biscuit recipe, and last night's BFMFD finally gave me the chance to fulfill my obligation.

In the kind of household I grew up in, gravy was considered a condiment fit to put on almost anything - biscuits, eggs, toast, chicken, ham, potatoes, etc. Hell, it was practically considered a beverage. Mine was a very blue collar home, meaning we weren't wiping our asses with hundred dollar bills, and gravy was often used to "round out a meal." That probably explains a lot about my figure, actually.

The most important thing you need to know about gravy making is that you need the right fat. You'll find all kinds of recipes on the internet telling you that vegetable oil or shortening is suitable for a gravy base. IT'S NOT. You need meat fat, preferably of the pig variety. Every time you cook bacon, drain the cooled fat into a coffee can, peanut can, or an air-tight storage container. It will keep in the fridge for months, so long as it's properly sealed.

You're basically making a giant roux, so gravy requires your full attention to ensure it doesn't scorch.

The set-up


3/4 C all-purpose flour
about 4-6 heaping tbsp bacon grease
(fresh or saved)
1 C milk
salt
fresh ground black pepper






Start by heating a saucepan or cast iron skillet over medium-low heat and melt your bacon fat if you've been saving it in the fridge. Let it get toasty, but not spitting hot. Once you can feel the heat coming from it, start slowly sifting in your flour, whisking as you go.
It will be very bubbly, but keep the heat right around low-medium for now. Make sure you're getting all of the lumps out with the whisk. It will also feel pretty thin for a rue, but a a whole chemical reaction will take place once more liquid comes into the equation, so don't go adding more flour all willy-nilly.
Once you have a nice caramel-colored roux, start slowly pouring your milk in as you whisk. Make sure you have about half a cup extra on-hand in case you need to thin it out towards the end. Now you have a little wiggle room to stop whisking for a few seconds at a time, so take this time to add about 1 tbsp of salt and 1/2-1 full tsp of black pepper, and continue whisking.
Within 2-4 minutes, it should be looking pretty close to proper gravy.
Once the consistency feels about right, turn the heat down a bit so that it doesn't get too thick and give it a taste. Add more bacon drippings, salt and pepper to taste. If you're looking to make sausage gravy, there's really only one thing done differently. Cook up some bulk breakfast sausage in a skillet (cast iron is always best) and leave it in the pan, drippings and all - then you can follow through with the flour, milk, salt & pepper.
Smother damn near anything in it, and enjoy.