How to make the PERFECT brown gravy from BACON grease

Want to learn how to make authentic, old-school southern country gravy from scratch? In this video, listen in as my mom prepares a legendary family recipe passed down by her mother for nearly 60 years. This is good ol' Kentucky brown gravy, made the traditional way!

Making a rich, lump-free roux from reserved bacon drippings is an art form. We break down the exact steps to get that perfect crumbly texture, avoid clumping, and achieve that deep flavor (4:31). Note: The video cuts off slightly early due to older phone limits, but the complete recipe details are right below!

📋 QUICK INSTRUCTIONS:

Heat the Base:
1. Melt a couple of spoonfuls of reserved bacon grease in a hot pan.
2. Build the Roux: Gradually whisk in flour over medium-high heat until thick and beautifully browned (4:54).
3. Thicken: Continuously stir while pouring in a liquid blend of 95% milk and 5% water.
Finish: Transfer to a serving bowl once thick and bubbly!

👇 Drop a comment: Do you prefer your breakfast gravy over biscuits, mashed potatoes, or chicken fried steak?

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