Gravy is great for pairing with your favorite meat dishes to add another level of flavor. Particuarly with our recipe for gravy, which enhances the flavor of the meat with exra virgin olive oil from Spain.

Particular to Switzerland, Germany, France and Austria.lecker!!!

I was stuck in the routine of packaged powder gravy and canned biscuits… . a horror story now that I look back. I decided if I was going to be a good old fashioned cook, I better master this. I did! EASILY! This gravy is virtually no-fail… unless you scorch it of course,then you may as well dump it out, worsh your pan and start over. (; team this awesome gravy up with that amazing biscuit recipe I posted, and you're sure to win everyone over!This recipe is also MORE Amazing if you cook sausage first THEN use your grease from it to make your rue! (That may not be quite enough grease, so adding oil would probably be necessary). When your gravy is finished, add the sausage into it! YUMMO!

If gravy made with bacon grease is wrong, I don't want to be right.

An all time favorite.

I buy whole cooked hams and slice for luncheon meat and portion out pieces for quick dinners. Since its cooked I need to just heat to serve, leaving me without pan drippings. I save my bacon fat and keep it in the refrigerator. Perfect when I need to use as in a gravy base. I don't cook up much so I use the olive oil to make the difference up. Plus that keeps the flavors from becoming overwhelming.

I used bacon drippings to make the gravy. but i have made gravy from fried pork chops or chicken drippings. :nod

Very easy to make and tastes delicious!

Its anytime favorite on chilly days serves as soupy version and is delectable.

Thick and rich and full of flavor. It may take all day, but this is a recipe to sit back and enjoy your sunday while this gravy simmers away. Enjoy some wine. It is loaded with meat and rather heavy, so go light on the pasta and serve this almost like an italian stew with a side of noodles.