West Virginia Gravy
Bacon Grease, Black Pepper, and a Whole Lot of Mountain Love
↓ Jump Straight to the Recipe
Watch Cletus's Latest Video
Fresh from the skillet — new cookin' straight from the holler!
Watch Latest Video →
Viewer Recommendation Turned Cletus Classic! This one came straight from a loyal viewer who said, “Cletus, you gotta try a real West Virginia gravy!”
We loaded it up with thick-cut bacon and fresh-cracked black pepper till your nose starts to twitch — just the way Cousin Ray Bob taught me.
Ingredients
- ½ lb thick-cut bacon, chopped fine (don’t you dare trim the fat!)
- ⅓ cup all-purpose flour
- 1 can (12 oz) evaporated milk (Carnation or whatever’s on sale)
- 1–1½ cups whole milk or water
- 1 tsp salt (or to taste)
- 1–2 tsp fresh cracked black pepper (and then some — Ray Bob’s orders)
How to Make West Virginia Gravy (Step-by-Step)
- 1. Throw your chopped bacon in a cast iron skillet on low heat. Let it render slow till it’s crispy. Pull the pieces out but leave every drop of that grease.
- 2. Sprinkle the flour right over the hot bacon grease. Stir steady for 2–3 minutes till it turns a nice nutty brown.
- 3. Slowly whisk in the evaporated milk. Keep stirrin’ so you don’t get lumps.
- 4. Splash in regular milk or water a little at a time till it’s thick enough to coat the back of a spoon but still pourable.
- 5. Hit it hard with the salt, then go heavy on the black pepper. Taste it — if it don’t make your sinuses tingle, add more!
- 6. Simmer on low for 5 minutes, stirrin’ often. Crumble some of the fried bacon bits back in for extra smokiness.
Pro Tip from Cousin Ray Bob: If it sits too long and gets too thick, just splash in a little warm milk and whisk. Gravy waits for no man.
Shop this Flour on Amazon
As an Amazon Associate I earn from qualifying purchases.
Got a tweak or your own family gravy secret? Drop it in the comments or holler at me!
