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Caramelized Shallot Bacon Gravy

5 from 2 votes
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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!
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