Brown Gravy





Introduction: Brown Gravy

About: Small down guy that enjoys cooking, BBQ and Smoking Foods, Woodworking, Reading, Outside Activities. I enjoy the finer things in life, some call me a Plane Jane kind of Guy, Not much gets me down, Been disa...

Brown gravy is a Fairly easy item to make.

What's required to make Gravy?


Bacon Grease

AP Flour (All Purpose)


Step 1: Step 1: Fry Up the Bacon

Fry up the Bacon on a Low and Slow setting, the lower heat setting will yield more grease versus high heat.

Step 2: Step 2: Add Flour

Drain your bacon, leaving grease in the skillet.

And all equal Amounts of flour.

Rule of Thumb is to remember for every 1/2 cup of Grease you need 1/2 cup of flour.

Mix until flour is Incorperated.

NOTE: I can't stress this enough. You HAVE To simmer for a few minutes at least to get read of the Flour flavor, it gives off a Doughy flavor if you do not simmer for a few minutes at least.

If you want a White Pepper Gravy, You can Simmer for about a minute or two, this will get rid of the Flour taste, then pour in your Milk and you got white gravy.

But I prefer the Brown Gravy myself.

Step 3: Step 3: Browning

Simmer on Medium high.

Keep the flour and grease moving at all times. Brown your flour until it's to your likeing. I brown mine to it's a descent dark peanut color.

The Browning gives you Flavor and color.

Step 4: Step 4: Water/Milk

You can choose to use 100% Milk if you choose, I don't use 100% milk because it becomes to rich to my liking, so I was tought to do about 1:4 Ratio.

1 Cup of Milk to 4 cups of water. (Whole Milk) You can use 2% pretty much in the same aspect if you like, but My preference is Whole milk!

Step 5: Step 5: Adding Milk

Add the Milk to the Flour and Gravy Mixture (Rue) in the skillet.

Turning heat down first while constantly stiring.

Then raise heat to start a simmer. Add a little milk/water at a time to thin out the gravy. Keep it moving or it will burn on the bottom of the skillet

Step 6: Step 6: Gravy Is Finished

Gravy is finished when it's to the consistancy that you like. Add salt and pepper to taste.

If you have any quections please fill free to ask away, I'll answer your questions to the best I can!



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    Oooo Milk in gravy - very none British :-)

    I make mine from the juices from the cooked meat add water to required quantity,, add a little red wine, add flour to thicken personally I like corn starch. Add dark Soy sauce for right color and seasoning.

    6 replies

    If I'm making a Sauce for Steak things like that, then I will use flour and water or even corn startch. But when Making Gravy for Biscuits and Gravy. Then it's Milk all the way, because I use the Grease (Bacon Drippings) As the foundation of the Gravy. Then as the Instructions as followed. if I'm Frying up Pork Loin or even a Country Fried Pork steak or Deer Steak, then the Dripings from that because my Foundation for a Brown Gravy for the Steak and Taters!.

    Thanks for the Info, I hope you do try it one day and use it on top of Buscuits. It also does pretty good on Fried Taters and Eggs as well!

    I love the separation of USA English and British English. What you call Biscuits we call Scones and we put butter jam and cream on them!

    Mind what you call crackers we call biscuits although they are sweet and crisp - (rather then soft cookies)

    Interesting. Here crackers are in many shapes and sizes. We have what's called a Saltine which is a Square Cracker with holes in it so to speak and sprinkled with Salt.

    Biscuits here is kind of like a Scone. if you take a look at my other Instructable you can see my Recipe for the Biscuit Mix I use (All purpose biscuit mix) It uses Flour, Salt, Sugar, Baking Powder and lard to make a Biscuit. Well that's the Dry Ingredients for the Liquids, just milk. The Baking powder is heat Active so when you bake them, they rise, kind of like yeast for Bread, Biscuits is what we call a "Quick Bread" Quick breads don't use yeast, but does use a levening Agent such as Baking Powder or Baking Soda which is active with head or wet.

    Our scones are also baking powder raised, But often people will put raisens in to make them slightly sweet.

    Crackers, or Cream crackers are what we eat with cheese, Sometimes with a slightly salted surface but most often plain.

    We of course have

    Chips = fries

    Crisps = chips

    Fags = cigarettes




    And no doubt many more.

    My scone recipe which I make most weekends is:

    225 gms self raising flour

    1 teaspoon baking powder

    a little salt

    50 gms raisens

    just enough milk to hold it together

    mix lightly - don't kneed - flatten out to 25 to 40 mm thick ant cut into circles, squares or triangles depending on your fancy. brush with milk.

    cook in 225 deg C oven for 12 mins until golden brown.

    works every time :-) Serve with butter and jam

    just read this and realised I forgot to mix the flour etc with about 50 gms of butter until like bread crumbs then add the milk.

    You can do it an easy way, but it will be white gravy instead of brown. You CAN mix your flour in your milk... Then pour onto the Butter or Bacon Grease and stir raising heat till thickened, then simmer a for a bit to get the flour taste out!

    We always called beef based gravy brown gravy and bacon or sausage based gravy,white or breakfast gravy,not sure why I think this will interest you,just sharing ,I guess:)

    1 reply

    I understand. It is a Breakfast Gravy. My mom was from the South "Sandyhook, Ky" And this is what she called Brown Gravy. I do know what you mean, but I always call it beef or pork gravy if I make it out of either one. And white gravy (Sausage or Pepper).

    I love it to, Nothing like having a good flavorfull gravy with some Buttermilk Biscuits. Expecially Brown Gravy. Or even pepper Gravy!

    Your welcome J Reid.

    I wasn't sure if anyone would look at it or if it would be Descriptive enough. There isn't much to making Gravy! And I know some people have a hard time with making it.