Pat: My mother, Lorine, loved spending time in the kitchen and started cooking when she was a young girl. Friends knew her as the girl in school who enjoyed taking home-economics classes and collecting recipes, and when they went looking for her they knew where to go (the kitchen). Cooking is something she has kept at her whole life, so it’s no surprise that Momma has become the best gravy-maker in our family. What makes this recipe special is that Momma learned it from her mother. It’s an heirloom, and you’re gonna love it. Our family has never prepared “white” or cream gravies; we prefer what is called a brown flour gravy, meaning the flour is browned in fat before the liquid is added, which creates a particularly rich flavor. This recipe is meant to be a guide. Feel free to adjust the fat, flour, and liquid according to the amount you want to prepare. But the proportions we give are dead-on, and will result in one of the most delicious gravies you will ever prepare. It’s slammin’ over mashed potatoes, pork roast, fried chicken, and Gina’s Perfect Rice.
Recipe information
Yield
makes about 1 1/4 cups
Ingredients
Preparation
Heat the bacon fat in a cast-iron skillet over medium-low heat. When the fat has melted and begins to sizzle, sprinkle in the flour, and stir with a wooden spoon until it is absorbed. Continue stirring the flour (being careful that it doesn’t burn; reduce the heat if necessary) until it turns the color of a brown paper sack. When the flour is brown and starting to bubble, stir in a cup of water (or 1 1/2 cups if you want a thinner gravy). When the water is incorporated into the flour, add the onion, and salt, pepper, and Lawry’s Seasoned Salt to taste. Simmer until the onion has softened and the gravy is thickened, 5 to 8 minutes.
