Mirowave Gravy
When you need rich, creamy gravy fast but don’t want to dirty a skillet, this Microwave Gravy recipe is a game-changer.
Made with bacon grease for that deep, smoky flavor, it’s perfect for smothering biscuits, mashed potatoes, fried chicken,
or even your Elvis Bacon Sandwich leftovers. At Cletus Cook House, we love keeping things quick and country. No constant
stirring on the stovetop — just a big mug or bowl and your microwave. In about 5 minutes you’ll have hot,
homemade gravy that tastes like it simmered for hours.
Pro Tip from Cletus: Save your bacon grease! It’s liquid gold for recipes like this. Use it
straight or stretch it with a little butter if you’re running low.
Ingredients (cleaned up with quantities and notes):
2 Tbsp bacon grease (or 1 Tbsp bacon grease + 1 Tbsp butter if stretching it)
2 Tbsp all-purpose flour
1 cup milk (whole milk gives the richest flavor; 2% works too)
Salt and black pepper, to taste
Optional add-ins: crumbled cooked bacon bits, a pinch of garlic powder, onion powder, or a dash of hot sauce
Makes about 1 cup of gravy (enough for 2–4 servings depending on how generous you are)
Step-by-Step Instructions (more detailed and foolproof):
Melt the fat: In a large microwave-safe bowl or mug (at least 2-cup capacity to prevent overflow),
add the bacon grease (and butter if using). Microwave on high for 30–45 seconds until fully melted and hot.
Make the roux: Immediately whisk in the 2 tablespoons of flour until completely smooth. Microwave for 1 minute.
Stir halfway through if it starts bubbling a lot. The mixture should turn into a thick paste and smell slightly nutty
this step cooks out the raw flour taste.
Add the milk: Slowly whisk in the milk. Start with about half the cup, whisk until smooth with no lumps,
then whisk in the remaining milk. Season with salt, black pepper, and any optional spices now.
Cook the gravy: Microwave in 1-minute intervals (total 3–5 minutes), whisking thoroughly after each burst.
Stop when it reaches your desired thickness — it will continue to thicken as it sits, so pull it out a little early if needed.
Finish it off: Taste and adjust seasoning. Stir in crumbled bacon bits for extra texture and smoky flavor right before serving.
Total time: About 5–7 minutes
Serves: 2–4 people
Why This Microwave Gravy Works:Bacon grease magic: It gives the gravy that deep, savory country flavor
you can’t get from plain butter.
No lumps, no fuss: The microwave method is surprisingly reliable once you get the whisking rhythm down.
Super versatile: Pour it over biscuits and gravy, mashed potatoes, fried steak, roasted chicken, or
use it as a base for pot pie filling.
Great for small batches: Perfect when you’re cooking for one or two and don’t want a whole skillet of gravy.
Cletus Cook House Tips & Variations:
Thicker gravy? Use a little less milk or microwave an extra minute.
Thinner gravy? Add a splash more milk at the end and stir well.
Make it sausage gravy: Brown some breakfast sausage first, use the drippings instead of bacon grease,
and add the crumbled sausage at the end.
Storage: Leftovers keep in the fridge for 2–3 days. Reheat with a splash of milk and whisk smooth.
Low on bacon grease? That 50/50 butter mix still delivers great results.
This quick microwave gravy has saved many weeknight dinners at my house. It’s hearty, comforting,
and tastes like grandma’s — minus the mess.
If you try it, drop a comment or tag me on the video. Got a favorite way to use gravy?
Shoot me an email — I might cook your idea next!
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Watch Cletus Cook It!
