How to make the PERFECT brown gravy from BACON grease (Country gravy)
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- Опубліковано 27 лис 2012
- In the video you will hear my mom making the gravy that her mom taught her to make. This is going back near 60 years worth of knowledge. Good ol Kentucky Gravy!!
To start you will need the grease from bacon that you have already cooked up.
Then to start the gravy you will need a couple spoonfuls to melt and get good and hot, then start adding your flour until the gravy gets to the thickness and brownness you desire...the most critical part is the first step making sure the "paste" doesn't lump and or burn. Once you have the brownness and consistency just add the desired 95%milk+ 5%water to the mix and keep stirring until the gravy thickens up and then transfer to separate bowl. I hope your gravy comes out as good as this one...bc believe me IT WAS AMAZING. I apologize that the video cuts off.. Back then my cell phone only recorded so long then it stopped the video. - Навчання та стиль
For anyone watching, use 4 tablespoons bacon grease, 5 tablespoons of flour. When it gets brown add 2 cups of milk. For people like me who like measurements. Feel free to double or triple the recipe
My Kentucky daddy made delicious gravy. As a newlywed, I made biscuits and gravy for our first breakfast after returning from our honeymoon. I wasn't very successful. :/ My husband was very sweet and ate his breakfast as if it were excellent fare, but the truth was that the gravy was clumpy thick. We had a good laugh when he said that he didn't know whether to pour the gravy over the biscuits or the biscuits over the gravy :D I honed my gravy skills over the years.
Toward the end of Daddy's life, I was his caregiver and cooked all his meals. I was so intimidated to make gravy for him, but somehow I always managed to make a decent batch of gravy. He liked my cooking, so that's all that mattered. I miss my Kentucky daddy.
im sorry about your father passing away.
@@kellymoorewith4 I'm not from Kentucky. Daddy was. He *never* made chocolate gravy. That doesn't even sound good. Ewwww....
“How much milk is that?”
“I don’t know”
That’s the best way to cook, eye ball everything lol
use water NOT milk
Too much milk🤷🏼♀️
It will cook down just takes longer it will thicken up...
Guys there are many styles of gravy each pairing while with a specific food. Don't hate just cause it's not what you're used too.
Growing up in the midwest in the 60s/70s, everyone had their jar of bacon/sausage drippings. It was so good. I have to start doing this again.
I grew with my parents and grandparents always having bacon grease in a mason jar on the counter and I still keep it on my counter
My dad always had one too
I have never seen anyone take this long to make gravy.
Neither have I.
Thank y'all for makin Real Gravy. I'm over 60 now and watchin ya make this is the same way my Mom & Step Mom made it. On the weekends, all 8 of us kids would be at Nana's for biscuits & Nana's Burnt Flour Gravy. We knew it wasn't burnt, and being young we hadn't quite grasped the number of batches she'd made to get it down to perfection.
There's a big difference in Cowboy Puddin and Real Gravy.
Thanks again for makin Real Gravy!
Self rising or regular flour??
Thank you for taking the time to make this video, I cooked gravy for the first time today after watching this, mine had a somewhat flour taste til I threw enuf salt and pepper in it to make it right. Plus I said a prayer before I started and That’s always helps,
I looked on here for a refresher cause couldn't remember how was made. As I watched this is Exactly how all my family from Kentucky has showed me how to make it, except with iron skillet. It's the Best Gravy Ever. So all you Haters stop hating and shut up and try it.
HB467080 ha!ha! They're just keyboard chefs probably couldn't boil water I agree with you
I am from Kentucky and I take pride in mah gravy. This is close add sassage n less flour. The smell is the key.
Right
Lady, I've been looking for this recipe for years. Thank you for this. My grandmother made this & my aunts try but no one gets it brown.
This us how my southeast Tennessee mama made breakfast gravy.......it was quite cream-colored, not so much "brown" in color.
I don’t care what ppl in the comments say, this is exactly how it’s done. I live in NC and my mom and grandma did it the same way and thats how I do it. Letting the roux brown develops more flavor.
Jenni122701 it’s not the browning but the amount and type of flour. And idk what being from NC has to do with anything. Either you can make gravy or you can’t.
Beckk, no she's correct. The amount of flour changes the texture, but browning develops the flavor. This is a classic granny recipe in Carolina, so I know what Jenni meant.
Linda C 👍💯🍻
The browning is simply to remove the raw flour taste and by continuously adding flower the flour at the beginning will be burned by the time the newest flour has a chance to brown!
@Jenni122701 Ok so im born and raised in Tn that doesn't mean I can make gravy!? So in the same token wherever you are from doesn't validate your opinion or gravy that you make
When I was a child in Mississippi, we used bacon grease and added flour and cooked it until it was a medium dark brown... Then we put cold water in it until it was just right... it is still the way I make it today... When it is brown, it has a nutty smell to it... So good...
1/4 bacon grease, 1/4 flour, turn on medium to start grease and dump flour, immediately put on low for 15 min stirring the Entire time 3 1/2 or 4 cups of milk 1/2 a cup at a time. My favorite gravy recipe from Campbell Co. Tennessee
You used water because milk as too expensive. I ate plenty of water gravy as a kid.
Try subbing out the water for milk.
As I was watching this, the childhood memories of sitting at the counter watching my grandmother make breakfast every sunday morning came flooding back. I actually had to stop the video. Without watching the rest, I went and made the closest thing to grammas gravy I've had since grampa passed. Thanks to the "mom" for knocking that memory file loose. I think it was her slight southern accent? =]=]=]
Ik this was years ago but sorry for your loss. My dog died of cancer at 11 ys old.
My grandma made this every sunday ' she passed in may. its got me emotional too. I want to make it I looked videos on it for my grandpa.
This is how my grama from Alabama makes her gravy- it's AWESOME !
ted stop lying please cause even if your grandmar sawout
Mine too
You can let that flour stay almost white or let it brown but you better cook it THOROUGHLY because if not, you can't boil it long enough after adding milk/water to keep ti from tasting like raw flour.
Browning changes the flavor, that's a fact, in New Orleans they make it like chocolate brown, and the taste is nutty and toasty
Yeah, baby….let that roux get daaaaaark and it will have so much flavor! People just don’t get it. That gravy should be fully brown when it’s done. 😂
In the video she keeps saying she likes thick gravy but that gravy is watery as hell 😂😂
Made this with my steak drippings for supper and poured it over french fries, soooo gooood! Thank You!
Thank you for posting this video! Making this today for my my family - much obliged!
This is exactly like one of my Grandmothers taught me to make gravy when she taught me to make mashed potatoes and Fried chicken....( I had one Grandma who cooked "country", and one Nonna who cooked/baked Italian, so I got the best of 2 world's)....
I make gravy every now and then, not so much now, I don't eat gravy except maybe 2-3 times a year now...It is addicting....I don't want to stop, when I start...My mother-in-law makes it for Christmas and Thanksgiving..She grew up in Jenkins , Kentucky and makes it pretty much this same way,.....What will happen when we all pass? No one will know how to make it anymore...
Please teach your sons and daughters....Someone has to carry on the gravy gene...:)
I’m your girl! My little brother and I make our grandma/dad’s grease gravy and Taught my fiancé. Our kids will surely know as well, when they exist!
Nothing like good ole' grease and flour gravy! Once you learn the basic method, it is very versatile.
Very true
This video has helped me make gravy for the first time! I always wanted to learn how to make gravy from scratch and my mother hasnt gotten around to teach me. So this morning as i was cooking the fattest bacon i ended up with a TON of grease and decided to not waste it. This video explain it perfect and i got some good gravy for my frist attempt. THANK YOU!
Look for a video about using condensed milk instead of regular milk. It adds way more flavor to the gravy. There's a few good videos on youtube showing how to do it.
THANK GOODNESS SOMEONE MADE BROWN GRAVY, I DONT LIKE THE WHITE PASTE GRAVY BROWNING THE FOUR AND GREASE IS AN ART THE BROWNING CHANGES THE FLAVOR OH GOSH IM GONNA GO MAKE A PAN OF BROWN GRAY RIGHT NOW,,,IT WAS GREAT WATCHING YOU THANKS A BUNCH FROM KENTUCKY WE KNOW BOUT BISCUITS AND GRAVY HERE
yes we do! video could have been better though
flour not four why are you yelling??
Thank you! I live out here in Northern California where no one browns their gravy! They just add raw flour to milk, salt/pepper it, and call it gravy! My Granny was all Okey and she got her gravy skills from her mom. And she had her mom's cast iron. Gravy so good my Papa and my dad and my uncle would beg her for gravy and bread for dinner. The neighbors came over one day, saw that, and took a secret collection to help the "poor" family evidenced by them only eating gravy for dinner! hahahaha!!!
I remember staying the night for Christmas and watching Granny in the morning stirring the gravy for so long, listening to oldies in the kitchen while my Papa was always making something in his workshed.
I love this video.
Don't listen to all the critics.
Their gravy probably doesn't even come close anyways!!!
Herbs and spices?!?!? Hahahaha!!!!
Yeah I would watch my grandma cook all the time! She used evaporated milk and water when she made her gravy. Something about the condensed milk adds great flavor.
I made gravy once. And I was waiting to receive a military contract for bullet proof gravy.
Thanks for the video. I have been making milk/sausage gravy forever, but somehow I forgot the part about browning the roux. I will do that from now on.
Yes yes yes. This brought back memories of my granny making gravy down home when were visiting her she had biscuits and gravy every morning after the old roosters went to crowing. Almost heaven west Virginia. Greatest memories down south
Looks just like it did growing up as a kid yum yum.
You did a wonderful job....Mama's gravy is the best.
I’m from Los Angeles California and I use bacon or sausage grease . I even put pieces of sausage in my gravy for more flavor on top of biscuits 🤤
Thank you 🙏 your the only person that made it this easy for me
My aunt Joann is 87 and she makes gravy like this
Thank you for sharing. I need to learn this one.
Great video. Looks perfect. Thx.
I was wanting to watch the end lol. My grandma always used evaporated milk and water to make her gravy with.
My daddy is from KY & my mom's parents are from KY also. We always use water instead of milk. The bacon grease gives it a great flavor! I prefer the bacon gravy over the sausage gravy.
+LINDA EWALD, Amen, gotta love the Bacon base gravy takes a little more talent to make a bacon fat gravy than white sausage gravy (my parents are from West Virginia) just by the smells can set me back to my childhood on a Sunday morning!!!
+LINDA EWALD, Amen, gotta love the Bacon base gravy takes a little more talent to make a bacon fat gravy than white sausage gravy (my parents are from West Virginia) just by the smells can set me back to my childhood on a Sunday morning!!!
Squee Doe
My mom was born and raised in Kentucky. She made the best bacon gravy and taught me. She always said brown your flour really well you don't want to eat raw flour. I think the browning gives the gravy a rich flavor.
My momma made it like that and so does my wife and I love it with some big ole cat head biscuits! Everybody doing it some other way is the ones that are wrong!!
Just the way my mom would make it. I love bacon gravy. My older sister only loved sausage gravy. There is a difference in taste between the two. I need to get some more bacon to get the grease, lol. You can use can milk with water.
I like the flavor of a cast iron skillet
The main thing is stirring just like you did! GOOD JOB!
That was a long video for gravy that wasn't even finished. I believe you have to bring the heat back up to thicken it.
My Mom would make cube steak and on the side biscuits & grease gravy. I've been looking to try to create what I remember it looked like and welcome comments back. Mom's was much more clear and runny. I've watched other videos where they use coffee but I'm sure I remember her making it kind of like you showed. Can you make this where it is more clear and much thinner. I loved cutting a homemade biscuit in half and pouring this over it, hated the cube steak as it was always tough & stringy. Any advice from anyone, I know she used grease as we always had the collection tin next to the stove.
So I talked to my mom here in the video she suggested maybe water was used instead of milk...or a diluted down milk with water 50/50 ?!?
Try using Wondra instead of flour, it is fine and no lumps, it is wonderful for making any kind of gravy. It is found with the flour and it is in a tall blue canister.
Yep! That’s the way it’s done!
God bless you for posting this. I now have a wonderful memory of my west Virginia mom every time I make it. My mom used to make something called flitters, do you happen to know how to make those? It's kinda like a fried bread.
I don't but I will ask my mom who is the one speaking in this video
SO i asked and she said she has never made Flitters... sorry I was not any more help on your quest ;)
Definitely GREAT DIRECTIONS on hillbilly gravy 💯
Thank you 💯❤️
I always add my milk in slow and mix, add more then mix and kind of start out a little thicker and add milk until its where I want it to be lol! Am I the only one that does that? Hubs and kiddos love it!
I was expecting a brown gravy, but this looks good, too.
you have to let the flour almost burn to make it brown my favorite
Deep browning the flour in the grease has a complex but incredible flavor. My nana would add a pinch of sugar and no salt. The salt was added and the amount was decided on whomever was eating it. Salt is sprinkled after you put them on the biscuits. The slightly sweet and savory amazing gravy is next to nothing I’ve ever tasted before and can only get the craving for with my nana’s gravy.
Does anyone else put water in their gravy? I’m not all the way through the video so I can’t say the lady does it or not but when milk was low for whatever reason my nana would use a little water after she ran out of milk. It didn’t change the taste at all but it sure did add more gravy to go around.
Fry bacon, remove bacon, add same amount of flour as bacon grease ( only bacon grease), Brown, add WATER salt pepper. Cook till thick.
Except that our generations make it in an iron skillet, and tend to darken the flour a little more, this is more like good southern cooking! We also will use sausage grease after we've cooked it in the same pan, and eat the sausage separately or crumble it into the gravy! Tends to make the gravy a little darker than bacon gravy! First learning, my biggest mistake was lack of patience waiting on the flour to be ready for the milk!
I’m gonna make this with chicken and rice tonight. I’ve never made gravy this way and I can’t wait to try it.
How did it come out? Have you made it since then?
makes me hungry! thats the way its done.
thank you! blessings.
Lordy, this is the longest video for maki g gravey ive evver.seen! And she talking like she really knows what shes doing! God help her students!!!!
It's nostalgic because it's someone's mother showing younger ones how she makes her gravy, but . . . I agree with you! I thought she'd never stop adding flour.
@@daphnemiller5910 if she had equal amounts of flour to fat in the beginning it would've made the process simple.
I agree !! That's EXACTLY EVERYONE IN MY FAMILY DOES IT AND EVERYONE ALWAYS COMPLIMENTS THE GRAVY !!!
R.I.P. to Joe Diffy for his blessed song called good Brown gravy
All that time and it just ends. Atleast show us the finished dish.
It was worth eating
That because she doesn't know what she's doing. Check out my comment.
Den Jon. Truly was a waste of time! No finished dish. Good grief
I suspect the "finished dish" was not shown because she added too much milk and the gravy would never get thick enough after that. Her process is right but she put too much milk in. The milk should be added a little at a time. Bacon gravy was the first gravy I learned to make ... as a child standing on a stool so I could reach the stove ... and I'm almost 80 now. Lots of experience. (It's still my favorite gravy.) BTW, the technique is the same for sausage and chicken gravy.
Why end the video so soon,didn't get to see the finished product.
Marion H Yes! I was really enjoying it too.. 🙁
Thank you so very much
Since my mother died decades ago, the only time I have gotten gravy and biscuits has been during deer season when a friend of mine makes some. I tried decades ago myself, but it was a dismal failure. I've missed two deer seasons in a row due to job changes, and last week I got to missing them gravy and biscuits. Then I thought about it . . . if my wife and I can take apart the front of our pickup and the top of its diesel engine to fix it just by watching UA-cam videos (kudos the "Diesel Tech Ron" (Ron Huxell, may he rest in piece)), surely I should be able to find a video on making gravy. The only video I needed to watch was this one. It was the first time my autistic son had ever had gravy and biscuits -- he loved it. Next time I will add a little more milk than what I did, but otherwise it was great. Thank you so much for taking the time to film and post this. And tell your mother I said thanks -- she is a great teacher.
You need to add the milk very slowly at first. That’s why you get lumps and it takes so long to dissolve
Its better with condensed milk, then add water. I had one grandma who used condensed milk and the other grandma just milk. Something about using condensed milk adds to the flavor of the gravy.
This is how my Mom taught me to make gravy
Just like I make it!! Gooood!!
Well Hell I'm 50 grew up in the house in the middle of the orange grove by the barns where the equipment was kept and that is the way my momma made it, granted I have tweaked mine to make it my own with some spices, but gravy, from bacon grease, flour, and milk is the bomb!!! buttermilk biscuits, Jimmy Dean Sausage, or Nettles either one, fried chicken and mashed potates.....its aLl god, and evryone has there own way, I took moms cornbread, sausage dressing and changed it a little here and there and she swears it is the best in the world, and my now grown girls want my recipe but I anit quit ready to give it away yet, but I do havve it written down in recipe books for all of my kids should enything happen before I get to the point of volentarily giving it outto them, so they can keep passing it on out. And Brandly Your mom sounds sweet as she can be, and hopefully in 3 years when my hubby retires from the city aftr 36 years were looking to move to Al, or GA..I hope we will meet some great folks like I have seen post here n the board!!!! tottle crom Central Florida for now! :)
You say the same thing my momma said to me. You can always add but never take away lol
I like using condensed milk in my gravy
I think condensed milk is the secret ingredient to even more flavor! 😋
shit the video didnt show the end result mg so sad
+William Rick yeah...what the heck? why did it end?
William Rick probably because it turned out terrible. Please don't follow this to make gravy unless you want crappy gravy! lol
exactly... which means don't follow this person cause your food will come out fuked up
hahaha..don't hurt take it easy..hihi
@@chelritchie Boy howdy that's for sure!!
I cook my roux tell it's almost chocolate color for brown gravy. Darker the roux = flavor and I use the cooking stock from whatever I'm having. like for roast beef cooked with potatoes, carrots, onions, celery, the stock from that makes legendary gravy. I even brown my roux a bit with milk gravy as well. And I do not season tell it's almost done as pepper would just burn up in the roux.
Perfect
Finally, someone who knows the proper way to make bacon gravy, way better than sausage gravy IMO. People must understand the browning step to make gravy ! White gravy is no good ! Nice job
wtf, who taught you this recipe?!!
WOOOOO. GO DR. SEUSS!
You managed to make something as easy as making gravy into an 11 minute video
You mention not using salt but then add self-rising flour, which has baking soda, which is sodium bicarbonate, which is salt with a alkaline. Also, when making gravy, I always use a stainless steel pot, so I can use a wire whisk, with a silicone spatula on deck. The whisk will produce a much smoother texture and allow you to speed up the process.
The amount of baking powder and salt in the small bit of flour in the gravy would not affect the taste. She did add some salt just after the pepper but not a lot. Most cooks use to much salt, all restaurants I have eaten in use so much salt their food is sometimes inedible for me.
Wow it's gravy ppl are tripping over gravy
God damn I love gravy
MAN did I screw that up. Do you have to start with cooler grease? I added flour to the grease right after I took the bacon out.
The bacon grease goes in first and melt it then add the self rising flour. I dont see where that would hurt anything however, you have to almost burn it (smells burnt) so it will turn that brown color... then add the milk to then warm it back up and it will thinken after about 3-5 mins
This looks like cake batter
I pretty much love anything with bacon grease in it, but if people want some tips to speed up the process (after all you're all hungry and you want to eat soon!) and also to understand more what's going on while they are making gravy so that they get more consistent results, then I would highly recommend watching some of Chef Todd Mohr's youtube videos like this one:
ua-cam.com/video/zk6BKGw_Ieo/v-deo.html
"Great Sauces Always Start With Roux" - Roux is just a fancy term for the fat and starch combination that starts a great gravy. Various fats can be used like butter, pan drippings or yummy bacon fat like in good ol Kentucky Gravy.
This is traditionally southern style and correct. I will let my milk get close to room temp(microwave) before adding it. Good milk gravy does take a little time but worth it. If you want a nice change,try using cornmeal! Makes a grainy product that I enjoy. I don't put pepper in until I add milk.
Southern woman. Never question their methods. Maybe you shouldn't be cooking, if you're gonna complain (i.e. no measurements, too much flour). Cooking is instinct, and philosophy. Baking is chemistry - the only time you need to be precise.
1/4 cup of grease , 1/4 cup of flour and 2 cups of milk......so easy.
😂😂😂😂😂😂 Who uses a recipe to make gravy!!!!
Great vid!
*If you want a darker brown gravy, add drops of light soy sauce to your final product AFTER testing how salty your gravy already is.
Wow never thought about that!! Great pro tip...not like it's going to make it over salty lol 😆 but imagine trying that next time
You didn't even show the finished product...what the hell?
Exactly the same as I do it, grandma had me at the stove before I was 10, I am 62 now and she's been gone for 20 years now. I still thank her every day, I do 99% of the cooking at my house!
Good lord that must taste like taking a bite out of the flower bag.no no no
This is exactly how we do it here in West Virginia but it doesn’t take as long
Huh
What time is breakfast?
Midnight
If anyone reads this and makes gravy the same way or family has made gravy like this your whole life can you comment what your heritage is? I’m curious if this way of making gravy has a link to those who settled in the Appalachian areas when when they migrated from another country.
This is so good with potatoes
Can I use this for my Gumbo??!!
I don't see why not... I know 2 versions of how to make this... this way with bacon grease and the other using turkey juice
Make this almost every weekend. And it only looks like a lot of flour because it bubbles up, until it browns down. The amount of bacon grease and then liquid you would add for the amount of people it will serve depends on the flour that is added to make the batch you would need to feed them. She could have stopped in the beginning for a smaller group to serve. However, when fixing this gravy southern style, you are usually feeding a whole crew, and the left overs are good for another time if there are any. I am guessing since I make this, with the amount of grease and flour she used, would have made nearly a gallon of gravy. I usually move my grease browned down mixture to a 4 quart pan to add my cream or milk because the fry pan would have not been large enough to hold the contents of my mixture. I salt and pepper while browning is what my mamaw taught and then taste when done to make sure it is seasoned well. I also use ALL milk no other liquid. You want to slow brown this mixture, browning it too fast ruins the flavor. I use an old wooden spoon as well, because the grease melts the plastic ones, and the metal ones scratch the pan. It has a creamy rich bacon flavor, old style, not manufactured gravy. Yum Yum
Why didn't you show the end results of the gravy ?
This isn't brown gravy. It's cream gravy.
My dad used to make perfect gravy but he isn’t here any
More
This is the kind of person that can't be arsed to get gravy cubes lazy
WAYYYY TOOO MUCH FLOUR!
and waaaaaaay too long,,, I could'a made 3 batches of gravy...geez...
and DAMN! didn't even finish to see smooth gravy WTF....
really why to much flour? explain just loking for the best way
I. Love. You. Dad
Let me guess y'all must of disliked the video because y'all a bitch complaining about something stupid but *no offense*
Lordy, Lordy, Lordy
Well that's kind of close to the way that my father taught me how to make Southern Brown bacon gravy but she doesn't a little bit different than my father did we use only the bacon grease you heat that up so it's very hot so it's frying add your flour so it's like a paste and spread that around the pan and brown it so it is starting to get dark because once you add the milk it's going to lighten back up again I always add my salt and pepper to the grease and flour as it's Browning when I reach the color that I like then I add a cup of water to cool it down so the milk does not curdle I will mix and simmer this tasting it frequently to make sure that it has the flavor I'm looking for just the way my father did it and I'm talking this is some real hillbilly gravy and it is so awesome to put over your eggs or omelette and dip your biscuits in better than any restaurant in the country