Instructions

1. Heat the bacon drippings in the pan over medium-high heat. The drippings are hot enough when a small amount of flour sizzles when added to the pan.

2. Sprinkle the flour in the pan, stirring vigorously, until it absorbs the bacon drippings. Continue cooking for several minutes, stirring constantly, until the flour begins to brown to make a roux.

3. Add a tablespoon or two of milk while stirring constantly. The roux will absorb the milk. Stir vigorously until the milk is absorbed, then repeat with another very small amount of milk. Continue stirring.

4. Add the milk faster, about 1/4 cup at a time, once the gravy is about the consistency of mashed potatoes. Keep stirring.

5. Add salt and pepper; use more pepper than you think you need. Taste the gravy and adjust the seasoning to taste. Do not stop stirring. Continue adding milk slowly until the gravy is soupy. Remove from heat.