Caramelized Shallot Bacon Gravy.
Oh good gravy.
That was a terrible opening, no?
But I’m coming to you this Sunday with GOOD gravy. Last year on a Sunday before Thanksgiving, I shared my mom’s killer gravy recipe and a step-by-step post on just HOW she makes it. She makes the best gravy ever. Truly. It is always perfect: perfect in consistency, flavor and even appearance. It reheats well for days afterward, which in my opinion is totally huge for gravy.
Of course, much to her dismay, I had to trash up a version this year. I wanted to attempt a gravy with a different flavor and one that may not even necessitate using turkey drippings as a base so I could make it all.the.dang.time. YES.
And still use her method, because it’s the best. At least it gave us an excuse to eat gravy a few weeks ago?
But. Excuses whatever.
Now, if you’re weird about texture, you might want to puree the gravy so the shallots add the flavor but not the caramelized pieces. It’s totally up to you. You could probably even puree it with the bacon inside, but I mean, who doesn’t want crispy pieces of bacon in their gravy?
In other Thanksgiving news, I think I’m making a version of my lightened up green bean casserole and definitely my lightened up sweet potato casserole (it’s really just a coincidence that these both happen to be “lighter” versions and let’s be real, on the day I will probably add ten thousand pounds of brown butter) for the day. I really want to make these whipped bourbon sweet potatoes from last year that have crispy sage and bacon and a lot of other delicious things, so I actually might make them for dinner one day this week. But then I also want these cinnamon sugar hasselback sweet potatoes that have an oatmeal cookie crumble. WAH. It’s like two weeks of Turkey Day food so I can get my fill.
We might have to talk more about Thanksgiving later this week, huh?
If you’re looking for a deeeeelicious turkey and you have a smoker, you should totally make this applewood smoked turkey with cider bourbon gravy. Our smoker = love.
I’m totally down for a little love pot of gravy with two straws… if you are.
Caramelized Shallot Bacon Gravy
Ingredients
- 6 slices thick-cut bacon, diced
- 6 medium shallots, thinly sliced
- 1 cup chicken or beef stock
- 16 ounces cold water
- 3 heaping tablespoons all-purpose flour
- salt and pepper to taste
Instructions
- In a large stock pot, add the bacon and cook over medium-low until all the fat is rendered and the bacon is totally crispy. Remove the bacon with a slotted spoon and place it on a paper towel to drain. Add the shallots to the bacon grease in the pot and heat over low heat. Stirring occasionally, cook until the shallots are caramelized – about 20 to 25 minutes. You can speed up the process with a teaspoon or so of brown sugar if desired, but I don’t really like to add that to the gravy because I find it’s a bit too sweet.
- Add half of the cooked bacon back to the shallots and increase the heat to medium Add the stock and bring it to a simmer. At this time, you CAN add any turkey drippings if desired.
- Add the cold water to a shaker bottle (or water bottle/mason jar) and add the flour on top. Shake the heck out of it for 30 to 60 seconds, until the flour seems completely incorporated and creates a slurry. With a whisk or fork in one hand, pour the slurry into the bacon drippings and shallots, sitting constantly with the other hand. Continue to stir to avoid any lumps and stir until the gravy has thickened, anywhere from 10 to 20 minutes. Make sure you are scraping the bottom of the pan!
- If you love a super smooth gravy, you can add this entire mixture to a high-powered blender and (very carefully) blend until smooth. While I don’t like chunky gravy, I certainly don’t mind the shallots and bacon. Add the remaining bacon in right before serving so it stays crispy.
- Taste the gravy and season it to your liking. Set it over low heat for serving. My mom stores her extra gravy in the fridge for about a week. To reheat it, she places it in a saucepan (it will look disgusting) and adds a touch of water or stock. She heats it over low heat, stirring occasionally, until it’s back to it’s original consistency. Like soups and sauces, it often tastes better the next day!
Did you make this recipe?
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I appreciate you so much!
P.S. those potatoes… we talk tomorrow.
35 Comments on “Caramelized Shallot Bacon Gravy.”
Ugh, i love gravy so much! I could drink a gallon of the stuff!
I LOVED your opening. Made me smile and think of my grandma. :) And this gravy? Looks beyond amazing.
Absolutely crushing on this over the top gravy. Where’s my straw!!
I consider gravy another side dish at Thanksgiving. Mmmm…..
I’ll take a straw too! I love a good gravy and this flavor combo is only going to make the turkey and gravy a million times better!
You bring the gravy, I will bring the straws.
dont hate me if i tell you i dont eat bacon…i could see this without bacon too though,
Yes, this is so perfect! Minus the bacon…I know I’m one of those crazy non-meat people. But, I can still enjoy a great gravy and this is perfect!
I was never much of a fan of gravy, but this looks too good! Where’s my straw ;)
I love the chunks of shallots and bacon bits in there! Not much of a smooth gravy girl myself.
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I would like to commend you for your use of puns, you are a friend of mine for it. I cannot wait to try this on for size! It’s not easy finding a gravy with a perfect consistency!!
So wrong, but soooooo right. Thanks!
Yum! i’m weird about texture, but think this would be great as is — no pureeing necessary! Thanks for the Thanksgiving inspiration!
GRAVY ME! LORD, GRAVY ME STRENGTH! I want it all.
I love the texture of this – buttery shallots and crispy bacon, yes please. And I love that making it doesn’t require drippings so it’s available all year.
Oh my that gravy looks amazing. My son has celiac disease and I am beginning to adjust recipes to his new gluten free needs. Would the substitution of gluten free flour produce the same result? Thanks.
unfortunately i have never made gravy with gluten free flour (or much of anything with gluten free flour!) so i can’t say for sure. the breakdown of ingredients in that flour may produce a different result. let me know if you try it please!
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I’m so excited to be making this for my first time ever hosting Thanksgiving…question: can I add the turkey drippings when I reheat it on Thursday? (Ps I’m making it as I type…any comment/suggestions from Jess or other readers would be SO appreciated!!)
Thanks from Oceanside CA!! Xo
hmm i’m not sure about adding the turkey drippings after it’s already made just because i haven’t tried it, but i *think* it should work! i always reheat my gravy with a little liquid so it’s smooth and creamy again, so i think it should be okay. just be careful with the seasoning tonight as it may get saltier on thursday!!
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This looks sooooo good! I wish I had see. It about 2 weeks ago – we had a pretty gross gravy at thanksgiving. :/
Great recipe. I used yellow onions instead and I used a food chopper for the onions. Then chose the beef broth. I used the gravy for poutine and I must say…. So delicious. This gravy will be a new weapon of choice for our food arsenal. Thank you for the post!
Beautiful gravy! Made it 4 times in the same week after first finding the recipe.
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Ohmygosh yes. yes yes yes. Everything about this. I thought I had a solid gravy recipe down…but this takes it to a whole other level! Can’t wait to try this one out!! Especially after reading everyone’s comments above…dying to try it!
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