Lay the bacon strips in a large, deep skillet. Heat over medium heat.
6 strips raw bacon
Cook for about 5 minutes per side, until crispy.
Remove the bacon strips to a plate lined with paper towel. Transfer 2 ½ tablespoons of the bacon grease to a small saucepan and heat over medium heat.
Slowly mix the flour into the bacon grease. Cook until it just starts to smell nutty, stirring constantly (about 2 minutes).
2 ½ tablespoons AP flour
Slowly add the milk while whisking, until there are no lumps. Continue to cook, whisking often, until thickened (1-2 minutes). If the gravy is too thick for your liking, whisk in a little more milk until desired consistency.
1 cup milk
Season with salt and white pepper, to taste.
Serve!
Notes
This recipe yields 1 cup gravy.
The fried bacon can be refrigerated for up to 5 days.
If you have leftover bacon grease on hand, you can use that up instead of cooking the bacon.
This white gravy is best used up within 2 days, but can be refrigerated for up to 4 days. For long-term storage, you can put it in airtight containers and freeze it. That way it can last up to four to six months.