Bacon Sage Gravy

Posted by francis keyser Wednesday, November 18, 2009
Taste Level: VG
Cost: $20 and under
Serves: 4-6
Prep Time: 0-5 min.
Cook Time: 15-20 min.
Difficulty: 1

We used this gravy over some breaded pork chops, some baked potatoes and then over some roasted chicken breast. It was not going to get it's own post until I said, "It is very versatile and so tasty you can just eat it by itself," and Zo agreed. Be careful during the last step to make sure you do not overcook and make the gravy too thick. It was perfect and I turned around for one second to work on another part of our meal and it thickened up too much. I added a little milk to thin it out but if you keep an eye on it, you should not have to. I hope you like it!

Ingredients:
1/2 cup 2 tbsp Heavy Cream
1/2 cup 2 tbsp whole milk
2 tbsp flour
1 large garlic clove
1 1/2 tsp fresh sage
3/4 tsp chives
1/4 tsp red pepper flakes
1 slice of smoked deli bacon (cut into small pieces)
1/2 tsp essence
2 tbsp olive oil
kosher salt (to taste)
Fresh crack pepper (to taste)

In a 10 inch skillet heat 2-3 tbsp of olive oil over medium high heat. Once heated add garlic, seasonings and bacon and saute for 5-7 minutes, then whisk in 2 tbsp flour and cook 3-4 minutes, stirring constantly or until a rich peanut butter color is reached. Add cream, milk, chives and sage, cooking and stirring constantly for 2-3 minutes until thickened and then remove from heat, pepper and salt to taste and sit aside in a warm place (if gravy gets too think add a little milk to thin out.)

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