- To prepare the bacon gravy, use the same skillet. Add the chopped bacon and cook over medium heat until it becomes crispy and releases its fat. Stir occasionally to prevent burning. Once the bacon is crisp, remove it with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- In the same skillet, melt 2 tablespoons of butter over medium heat. Once melted, sprinkle in 2 tablespoons of all-purpose flour. Stir continuously for about 1 minute to form a roux, which will thicken the gravy and remove any raw flour taste. The roux should become lightly golden and fragrant without burning.
- Gradually whisk in 1 1/2 cups of milk, adding it in small increments to prevent lumps. Continue whisking until the mixture becomes smooth and begins to thicken. This should take around 3–5 minutes. Season the gravy with 1/2 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste. Allow the gravy to simmer gently until it reaches a creamy, pourable consistency.
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