1/4 cup bacon drippings ( for those that don’t know what drippings are, that is the grease from when you cook the bacon)
1/4 cup flour
2 cups whole milk (my mom has used evaporated milk when we were out of milk)
1 teaspoon salt
1/2 teaspoon pepper
Melt the bacon drippings in a skillet on medium heat; stir in flour until smooth. Cook the flour mixture until it turns a caramel color, stirring constantly. The roux goes from caramel to burnt in a second so watch it carefully. This step should take 3 to 5 minutes. Stir in salt and black pepper.
Stir the milk with a fork into the roux until thoroughly blended. It will get thick in some areas but continue to stir quickly and it will all incorporate. Continue to cook gravy over medium heat, stirring constantly until thick, smooth, and bubbling. Add more salt and pepper to taste at this point. I like more but I am aware I tend to salt and pepper heavily.
If you would like the gravy thinner you can add more milk. Also, if your gravy is done and you have to fry eggs for breakfast just place plastic wrap on top of the gravy while you make your eggs, that way it doesn't form a skin!
