Gluten-Free/ Sauces, Dips & Dressings

Bacon Dripping Gravy Recipe

Easy to make, this bacon dripping gravy is a delicious way to add flavor to your favorite meals. Made from scratch and gluten-free.
BAcon dripping gravy in a white gravy boat next to fresh herbs.

Last Updated on November 9, 2021 by Betty Davies

Made from scratch with bacon drippings, this flavorful Southern style homemade gravy recipe is quick and easy to make and so delicious! Made with caramelized onions and garlic, this simple recipe is full of smokey and salty flavors. Perfect served over mashed potatoes, or the perfect accompaniment to a roast dinner at Thanksgiving or Christmas.

A spoon with gravy dripping off of it.

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I can eat gravy with practically any meal, it’s such a wonderful way to add flavor to your favorite meals.

This bacon dripping gravy recipe stands out from your average gravy recipe. Made with bacon drippings and ham stock, it’s wonderfully smokey and salty. With flavors of red caramelized onions, garlic, and seasoned with fresh herbs, this can be eaten straight form the pot with a spoon!

If you love bacon you are going to adore this delicious savory sauce!

Be sure to try my Mushroom Gravy and Red Onion Gravy too!

Why you’ll love this recipe!

  • Easy: There’s nothing complicated about this homemade gravy recipe, and there’s several shortcuts you can take to get it on the table quicker.
  • Make ahead: This gravy is a great make ahead option and will keep for several days in the fridge.
  • Simple Ingredients: You only need a few everyday ingredients to make this recipe, and you’re likely to have most things to hand.
  • Dietary info: This gravy is gluten-free.
Bacon gravy in a white porcelain gravy boat.

Ingredients

  • Oil: For cooking. Any high heat oil like canola or vegetable.
  • Red onion and garlic: The red onion is caramalized to add a rich sweetness to the gravy.
  • Stock: Ham stock is perfect to use in this recipe as it enhances the smoky salty flavors of the bacon. I make the stock from these ham bouillon cubes.
  • Bacon drippings: You can buy jars of bacon drippings, or, cook up 6 slices of bacon and use the pan fats.
  • Cornstarch: To thicken the gravy. You can also use arrowroot starch.
  • Cream: Use heavy or whipping cream (35%) for a deliciously rich gravy.
  • Fresh herbs: At the end of cooking, we ad some fresh herbs to the gravy to add more flavor.

How to make gravy with bacon drippings

Be sure to scroll down for the full recipe!

  • Caramelize the red onion and stir in the garlic (photo 1).
  • Add the stock and bacon drippings (photo 2).
  • Thicken with the cornstarch slurry (photo 3).
  • Stir in the cream and fresh herbs (photo 4).
Four step by step photos to show how to make the recipe.

Recipe Variations

This bacon dripping gravy is easy to adapt to your tastes. Ham stock works great in this recipe, but you can substitute it for chicken or vegetable stock if that’s what you have. To save on time, don’t caramelize onions, you can just soften them, or leave those and the garlic out for a simpler gravy recipe. I added cream to make this a Southern style gravy, but you can omit it to make this dairy-free, or prefer to make it without.

Frequently Asked Questions

Can you make this gravy with other drippings?

Yes of course! You can easily adapt this recipe to use turkey, chicken or beef drippings. Use the corresponding stock so that you have a uniformed flavor throughout.

Can you thicken the gravy without cornstarch?

You can use flour to thicken the gravy instead of the cornstarch, but the cooking method will change slightly so you get a smooth sauce.

Cook the onions and garlic and then remove from the pan and set to one side. Add the bacon drippings to the pan, and stir in four tablespoons of flour. Whisk together til smooth and the flour is browned (5 minutes). You can then add the onions and garlic back to the pot with the stock and carry on the recipe.

How long does gravy last?

This is a great make ahead gravy recipe. Once made, let it cool completely before storing in an airtight container in the fridge and it will keep well for 3 days. It will thicken a little as it stands, so when you reheat it on the stovetop you may need to add a little stock or water.

For longer storage, you can freeze the gravy, but it’s best not to add the cream to it as this can become grainy when frozen and defrosted. Freeze for up to 6 months, thaw fully in the fridge before reheating and adding the cream.

Bacon dripping gravy in a gravy boat next to fresh sage and rosemary.

Recipe Notes and Tips

  • Dice the onion as finely as you can. If you prefer a smoother gravy, you can blend it once you’ve added the stock.
  • Caramelizing the onions adds a deeper and richer flavor. If you are short on time, you can just soften them.
  • I find that the gravy is salty enough from the drippings and stock, but taste before serving and add extra to taste if needed.
  • You can keep the gravy warm on the stovetop for an hour or two until you are ready to serve.
  • If making ahead of time, let cool fully before storing. The gravy will thicken as it sits, so you may need to add in a little extra stock or water when you reheat it.

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BAcon dripping gravy in a white gravy boat next to fresh herbs.

Bacon Dripping Gravy Recipe

Easy to make, this bacon dripping gravy is a delicious way to add flavor to your favorite meals. Made from scratch and gluten-free.
Print Pin Rate
Course: Sauce
Cuisine: American
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 205kcal
Author: Betty Davies

Ingredients

  • 1 tablespoon oil
  • ½ red onion (finely diced)
  • 2 garlic cloves (minced)
  • 2 cups ham stock
  • 3 tablespoons bacon drippings (from six slices of cooked bacon)
  • 2 tablespoons cornstarch
  • ¼ cup heavy or whipping cream (35%)
  • fresh sage, rosemary and thyme sprigs

Instructions

  • Cook the bacon if needed to make the drippings. Six slices will yield around 3 tablespoons.
  • Heat the oil in a small pot on a medium high heat. Once hot add the diced red onion. Cook for 20 to 25 minutes to caramelize, stirring occasionally.
  • Sir in the minced garlic and cook for a few more minutes.
  • Pour in the stock and bacon drippings. Bring to a low simmer.
  • Mix the cornstarch with two tablespoons of water and stir into the pot.
  • Turn the heat down to medium and stir in the cream and add the fresh herbs.
  • Let sit for 5 to 10 minutes to ket the flavors of the herbs develop.
  • Remove the herbs and serve.

Notes

  • Dice the onion as finely as you can. If you prefer a smoother gravy, you can blend it once you’ve added the stock.
  • Caramelizing the onions adds a deeper and richer flavor. If you are short on time, you can just soften them.
  • You can keep the gravy warm on the stovetop for an hour or two until you are ready to serve.
  • If making ahead of time, let cool fully before storing. The gravy will thicken as it sits, so you may need to add in a little extra stock or water when you reheat it.

Nutrition

Calories: 205kcal | Carbohydrates: 7g | Protein: 1g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 493mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 469IU | Vitamin C: 2mg | Calcium: 16mg | Iron: 1mg

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