Description

This rich and savory Caramelized Shallot Bacon Gravy combines crispy bacon, sweet caramelized shallots, and a smooth, velvety texture perfect for drizzling over mashed potatoes, biscuits, or roasted meats. Slow-cooked shallots develop deep flavor without added sugars, while the homemade bacon fat base ensures an intensely delicious gravy that can be served chunky or blended smooth according to your preference.

Ingredients

Scale

Protein and Fat

6 slices thick-cut bacon, diced

Vegetables

6 medium shallots, thinly sliced

Liquids and Stock

1 cup chicken or beef stock
16 ounces cold water

Thickening Agent

3 heaping tablespoons all-purpose flour

Seasonings

Salt and pepper to taste

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Instructions

Cook the Bacon: In a large stock pot, add the diced bacon and cook over medium-low heat until all the fat is rendered and the bacon is crispy. Use a slotted spoon to remove the bacon and place it on paper towels to drain excess grease.
Caramelize the Shallots: Add the sliced shallots to the bacon grease remaining in the pot. Heat over low, stirring occasionally, for 20 to 25 minutes until the shallots are deeply caramelized. Avoid adding sugar to keep the gravy balanced and not overly sweet.
Add Bacon and Simmer Stock: Return half of the cooked bacon to the caramelized shallots, then increase heat to medium. Pour in the chicken or beef stock and bring the mixture to a gentle simmer. Optionally add turkey drippings here if desired to deepen flavor.
Prepare Flour Slurry: In a shaker bottle or jar, combine the cold water and all-purpose flour. Shake vigorously for 30 to 60 seconds until fully incorporated to form a smooth slurry.
Thicken the Gravy: While whisking the simmering pot contents, slowly pour in the slurry, stirring constantly to avoid lumps. Continue to stir and scrape the bottom of the pot to prevent sticking. Cook for 10 to 20 minutes until the gravy thickens to your desired consistency.
Optional Blending: For a super smooth gravy, carefully transfer the entire mixture to a high-powered blender and blend until smooth. Otherwise, the shallots and bacon bits add delightful texture to the gravy.
Add Final Bacon and Season: Stir in the remaining crispy bacon just before serving to maintain its crunch. Taste and adjust salt and pepper seasoning as needed. Keep the gravy warm over low heat until ready to serve.
Storage and Reheating: Store any leftover gravy in the refrigerator for up to one week. When reheating, warm the gravy gently in a saucepan over low heat, adding a splash of water or stock to restore consistency and stirring occasionally. The flavor often improves after resting overnight.

Notes

The slow caramelization of shallots develops deep, natural sweetness without added sugars or bitterness.
If you prefer a sweeter gravy, you can add a teaspoon of brown sugar during shallot cooking, but this is optional.
Use cold water when making the flour slurry to avoid lumps forming in the gravy.
For chunkier texture, skip blending; for smooth gravy, blend carefully using a high-powered blender.
Bacon drippings can be substituted with turkey drippings for added flavor if available.
Store leftovers in an airtight container and reheat gently to maintain flavor and texture.

Nutrition

Serving Size: 1/6 of recipe (approx. 1/2 cup)
Calories: 150 kcal
Sugar: 2 g
Sodium: 350 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 15 mg