Breakfast Essentials Bacon Buttermilk Gravy Recipes

Steps:

• Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
• Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.

Steps:

• Cook bacon in large skillet over medium heat until crisp; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add flour and pepper to reserved drippings; stir. Cook, stirring frequently, over medium-low heat 1 to 2 min. or until hot and bubbly. Gradually whisk in milk until blended; stir in soy sauce.
• Cook, stirring constantly, over medium heat 3 to 4 min. or just until gravy comes to boil and thickens. Remove from heat.
• Crumble bacon; stir into gravy.

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: Per one story, the origins of "sawmill" gravy comes from the fact that it was served to the lumberjacks working at the sawmills in the timber-rich mountains of the East. It was a simple dish using bacon drippings, and ground cornmeal; however, it was nutritious enough to keep the men on their feet until lunch. Sometimes, if the gravy was too thick, the men complained that the cooks must have put sawdust into the gravy.
• 3. Chef's Note: If you are curious, here is an original recipe for sawmill gravy from an 1867 cookbook: Sawmill Gravy • 1 tablespoon bacon drippings • 3 heaping tablespoons white cornmeal • 1/2 teaspoon salt • 2 cups milk • dash of pepper I have been told that this original recipe is still being served to lumberjacks up in the Pacific Northwest.
• 4. Gather your ingredients (mise en place).
• 5. Add the chopped bacon to a saucepan, over medium heat.
• 6. Cook until the bacon fat melts into the saucepan, about 3 - 5 minutes.
• 7. Add the crumbled sausage.
• 8. Continue to cook until the sausage begins to brown.
• 9. Chef's Tip: Keep the saucepan active by stirring regularly.
• 10. Add the flour.
• 11. Stir until completely incorporated into the sausage/bacon mixture, about 2 - 4 minutes.
• 12. Chef's Note: Cooking the flour for a couple of minutes, will help to eliminate that "flour" taste.
• 13. Add the milk and cream.
• 14. Bring the mixture to a simmer, and cook until it thickens, about 5 - 7 minutes.
• 15. Add the vinegar, and then season with the cayenne, salt, and pepper, to taste.
• 16. PLATE/PRESENT
• 17. Serve over a couple of freshly-made buttermilk biscuits, with a bottle of hot sauce on the side. Enjoy.
• 18. Keep the faith, and keep cooking.

Steps:

• Heat bacon drippings in a skillet over medium heat; whisk flour into drippings until smooth. Reduce heat to low and cook the flour mixture until it turns a caramel brown color, stirring constantly, about 15 minutes. Be careful, the roux burns easily. Stir in salt and black pepper.
• Whisk 1/2 cup milk into the roux until thoroughly blended. Continue whisking milk into the gravy, 1/2 cup at a time, whisking in each amount of milk completely before adding more. Bring gravy to a simmer and whisk constantly until thick, smooth, and bubbling.