Salmon poke bowls are simple to create at home! For less money than dining out, create a completely unique poke bowl with your favorite toppings.
| Cook Time: | 20 mins |
| Total Time: | 20 mins |
| Servings: | 6 |
Ingredients
- ½ cup bacon fat
- ¾ cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 cups whole milk, at room temperature, or more if needed
Instructions
- Gather all ingredients.
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- Melt bacon fat in a large skillet over medium heat. Stir in flour, salt, and pepper. Cook, whisking continuously until the roux becomes paste-like and light golden brown, about 10 minutes.
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- Dotdash Meredith Food Studios
- Gradually whisk 4 cups of milk into the flour mixture, and bring to a simmer over medium heat.
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- Cook and stir until gravy is heated through and smooth, 3 to 5 minutes, adding more milk if gravy is too thick.
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- Serve hot on a biscuit.
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- The original recipe called for 1/2 cup vegetable oil. After reviewing feedback, we opted to use bacon fat in our video and ingredient list to add a little more flavor. You can use vegetable oil or butter if preferred.
Nutrition Facts
| Calories | 300 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 455 mg |
| Sugars | 8 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Very bland and more of a flour taste. Williams package white gravy is much better.
Loved it! I cut the recipe in half since it’s just me and my wife and she doesn’t like any gravy. Very easy to make even for a novice. Like the recipe says, don’t dump in the milk all at once!
I made a smaller portion and used butter since I didn’t have enough bacon fat. But I think bacon fat makes it taste better. I loved this recipe! Now, I cooked sausage with the butter on low heat since I love a sausage flavor to my gravy. This was sooo delicious! Thank you for the recipe.
Absolutely disgusting, this tasted like milk with flour in it! Worst recipe ever.
This was pretty good. I didn’t have enough pork grease so I had to substitute with a couple tablespoons of butter. We all felt it was missing something, but not sure what. It is a great starting recipe that can easily be tweaked for your specific tastes.
Measuring gravy ingredients never happens in my kitchen. I normally make sausage gravy, and use the rendered fat for the gravy. I sprinkle the fat with flour while whisking, until the fat is all absorbed, and makes a roux/mayonnaise consistency. If more is needed, I usually add olive oil or bacon grease. I cook until it changes color over medium-high heat. Salt to taste, a good sprinkle. Then I add a bunch of milk, and more if needed, over medium-high heat. Reduce heat to simmer, until desired consistency. Add fresh-ground pepper last, to taste, plus a shot or two of real Tabasco, or to taste. Proper consistency is when it pours fairy easily, not “gloppy”. Crumble a couple of sausage patties into the finished product for sausage gravy.
This is an easy and yummy recipe. I added real butter to mine and it kicked it up a notch. I also added some ground turkey (cooked) and had SOS for dinner!
yum, yum, yum!
Yummy
Very good! I used fat from venison breakfast sausage. I crumbled the venison sausage and added it. This recipe would feed several (8) people. I recommend it
Perfect sauce base. I added some butter to that bacon fat- because, why not. Well, I cooked ground sausage, used the fat from that, bacon grease and then butter;) Honey, if I was counting calories, I wouldn’t be making this. NEVER leftovers. Never.
I’ve made this gravy for 30 years but I use sausage drippings and I put a pound of Hot Jimmy Dean sausage. I only use J.D. it’s the best flavor.
I prefer a little more flavor but good. I save drippings from various things I cook in containers to freeze. I also usually heat drippings first and have flour and either water or milk mixed together separately to add once boiling take it off heat then add whisking with extra water or milk waiting if too thick.
I made this recipe for a brunch. I browned some sausage and added it to the gravy. It was a hit
I made this gravy and added fried bologna in it and it tasted good for my first try of making gravy I love this recipe
tastes like flour, i followed the recipe exactly. it also makes enough for an army, so now i have a gallon of gravy and its just me and my husband. not even going to eat it.
This is hands down the best gravy I’ve ever had. I seasoned it with Morton Nature Seasoning instead of the salt and pepper and it was perfect!
I followed the recipe as written with the exception of sausage. Didn’t have any so I just used bacon and it was fabulous. Will definitely be making this again.
This was a great gravy. Everyone loved it. We made no changes.
First time making homemade gravy and I nailed it!!! It’s so yummy going to be in my families tummy!!!
My family and I absolutely loved it!