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Recipe for Apple Cider Bacon Gravy and Other Heavenly Sauces

Updated on November 11, 2013
Make some Apple Cider Bacon Gray soon - see recipe below.
Make some Apple Cider Bacon Gray soon - see recipe below. | Source

Hell's Gravy

Have you ever eaten a Gravy from Hell?

I swear that this type of gravy is used for gore in horror films.

That is the first gravy my unfortunate mother made and served when I was a wee infant, because she did not know how to cook. She had no one to teach her. But, she tried and that is a a commendable thing. My father taught her to cook little by little, but I'll never forget that gravy: At least by the time I was in High School, it had been touched by salt and pepper.

Here's the gist of the event when that gravy was made:

We really can learn to make a variety of tasty gravies with unique flavors. "Burnt" is not one of them.
We really can learn to make a variety of tasty gravies with unique flavors. "Burnt" is not one of them.

A Gravy Mishap To Avoid

  1. Take 2 Tablespoons of butter, put it in a cold cast iron skillet and turn the heat way up high. Make flames!
  2. Stir the butter around until it's melted and throw in a lot of flour and make a paste of it.
  3. Stir it all up with a meat spatula until it burns so it will be brown.
  4. Next, add 2 cups of tap water and stand back when it steams up so you won't get burned.
  5. Mix the gravy with the meat spatula until is a thick, medium or dark brown liquid. preferably dar brown.
  6. Serve over potatoes or bread.

While growing up with older grandparents around WWII, bread and gravy, with cooked vegetables from the garden likely made the meal many a night back then for my mother and her family.

The dishes and methods of cooking one uses can reflect one's upbringing and the circumstances of that life. I realized much later that Hell's Gravy was such a reflection of wartime distress and anxiety.

At any rate, I learned to make as many different types of gravy as I could as an adult.

Gravy Quotations

Congress - these, for the most part, illiterate hacks whose fancy vests are spotted with gravy and whose speeches, hypocritical, unctuous and slovenly, are spotted also with the gravy of political patronage. -- Mary McCarthy

I come from a family where gravy is considered a beverage. -- Erma Bombeck

Getting the nomination is like gravy. Winning would be like whatever is better than gravy. -- Billy Bob Thornton

To fulfill a dream, to be allowed to sweat over lonely labor, to be given a chance to create, is the meat and potatoes of life. The money is the gravy. -- Bette Davis

Now for some recipes...

Cook Time

  • Prep time: 20 min
  • Cook time: 40 min
  • Ready in: 1 hour
  • Yields: Serves 12

Please rate our gravy.

5 stars from 1 rating of Carmelized Onion Gravy

Caramelized Onion Gravy

Delicious and worth the bit of time to make! Serves 12.


  • 1 Tablespoon olive oil
  • 1 Tablespoon butter
  • 4 large onions, peeled and sliced thinly
  • 1Tablespoon chopped rosemary
  • 1 Tablespoon fresh thyme
  • 1 Tablespoon chopped sage
  • 2 Tablespoons all-purpose flour
  • 1/4 cup balsamic vinegar
  • 2 Tablespoons honey
  • 4 Cups (32 oz) lo-sodium chicken or vegetable
  • 1/2 Cup dry white wine
  • Salt and pepper to taste


  • In a large pot over medium heat, melt the butter with the olive oil.
  • Add onions and saute until a rich brown (caramelized), always stirring. This may take half an hour or more.
  • Mix in all of the spices to this mixture and then add flour, vinegar, and honey. Cook 2 minutes while stirring.
  • Add the broth and white wine and bring to a boil after stirring together well.
  • Reduce the heat and simmer 8 - 10 minutes, stirring occasionally to preventing sticking and until the gravy begins to thicken.
  • Season with salt and pepper to taste

Good Gravy Band! - Royal Oak

Groovin' with Good Gravy!

This Michigan cover band has a repertoire of alternative, blues, funk and more. Performing much of the time in Ann Arbor and Detroit, they are quite a lively, entertaining and fun bunch of guys.

Swamp Gravy

A play that has drawn a hge following -- It's about life in Georgia and the Deep South during the Great Depression and and the Presidential term (oops, I almost types "reign" - well, he was kingly) of FDR. Running since 1991, it has become a mainstay. Visit the website to see the Swamp Gravy Institute - SWAMP GRAVY.


Same Title, Different Setup

Apple Cider Bacon Gravy


  • Spring Water
  • Cooking spray - Olive Oil or your favorite variety
  • 3 Slices of bacon
  • 4, 4-oz boneless pork loin chops
  • 1/4 Cup chopped onion
  • 4 ounces uncooked egg noodles
  • 2 Cups frozen green beans
  • 1 Cup apple cider
  • 1 teaspoon honey mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon thyme
  • 1/8 teaspoon pepper
  • 1 Tablespoon cornstarch & 1 Tablespoon water


  • Cook bacon until crisp. Drain well and crumble onto a plate.
  • Spray the same pan with cooking spray and add pork chops & onions.
  • Cook over medium-high heat 3-5 minutes until golden brown. Turn them one once during this time.
  • Cook noodles al dente, add green beans and cook another 4 minutes.
  • Mix in a bowl the cider, mustard, salt, thyme & pepper. Pour this mix over pork hops in the pan and reduce heat to low.
  • Cover the pan and cook 10 - 15 minutes until pork done (no pink).
  • Remove chops & keep warm. Add the cornstarch to the water and mix completely. Add this to the frying pan and mix. Cook, stirring over medium low heat until bubbly & thick. Then, boil 1 minute and turn off the heat.
  • Add the bacon back into the gravy.
  • Serve over noodles, green beans, and pork chops. Freeze leftover gravy.

Where's the Gravy? - Swedish Chef and Uncle Danny Kaye

Gravy Making on Amazon

Vegetarian Gravy

Makes 2.5 Cups of gravy

This is interesting gravy, because you use 2 cans of kidney beans, but you keep the liquid and save the beans for another recipe. No joke! I've always like the liquid from kidney beans and heard that I could make gravy from it, so I tired it and liked it very much.


  • 2 Cans Kidney beans, liquid only + enough spring water to make 2 cups liquid. Save the beans for another recipe.
  • 3 Tbsp dark Miso (from the Asian market)
  • 1 Tbsp Olive Oil
  • 1/3 Cup Whole wheat flour
  • 1/4 tsp Chili powder
  • 1//2 tsp Curry powder
  • 1/4 tsp Sea salt or Kosher sale
  • 1/4 tsp Sea kelp (Asian market)
  • Cayenne pepper to taste


  • Measure the bean liquid and add spring water if needed to make 2 Cups.
  • Place the bean liquid into large pot over medium-low heat.
  • Add all of the remaining ingredients to the pot and stir until thickened. Do not burn or let it stick.
  • When thick enough to your liking, whisk the mixture fast to make it very smooth.
  • Re-season to your desired taste and serve.
  • Use the gravy with noodles, potatoes, rice, bulgur, beans, vegetables, meats, homemade bread (it's very good this way), anything you like.

A Sweeter Tangy Gravy

Raisin Sauce

Traditionally served with ham, this sauce may be tasty with other dishes.


  • 1 1/2 Cup (a 12 oz package) of dark raisins
  • Spring Water
  • 2 tsp bottled mustard
  • ¼ Cup sugar
  • ½ tsp salt
  • 1 Tbsp white vinegar
  • 2 Tbsp cornstarch


  • Place raisins in a large pot with enough spring water to cover and simmer 1 hour to plump.
  • Add the mustard, sugar, salt and vinegar and stir well.
  • Next dissolve the cornstarch in ¼ Cup of water completely as a thickening agent and add it to the pot.
  • Stir the pot and bring contents to the boil, stirring constantly until consistency you want is reached. Remember that it will continue to thicken after removal form the heat, so don't wait too long.
  • Serve hot with baked ham or other meat.


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    • Patty Inglish, MS profile image

      Patty Inglish 3 years ago from North America

      It's Thanksgiving and a good day to try Apple Cider Bacon Gravy. I've already made some and it's always good - I'm going to use it more often than the holidays!

    • Rochelle Frank profile image

      Rochelle Frank 9 years ago from California Gold Country

      I think our family had a verson of Hell's gravy.. but the procedure was a little different. First you browned some flour in a dry iron skillet, stirring so it browned but didn't burn, then you added the butter (or bacon drippings) and water, salt and pepper stirring all the while. It looked like beef gravy. And yes-- I think it did originally come out of the depression era.

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from North America

      Time to publish a cookbook! I'll add the Native American recipes and history. It will be a one of a kind. What fun!

    • Zsuzsy Bee profile image

      Zsuzsy Bee 9 years ago from Ontario/Canada

      Patty! Everyone liked the raisin sauce with the ham that we had Sunday for dinner. My daughters mother-in-law even asked for the recipe. Thanks again for sharing.

      regards Zsuzsy

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from North America

      Brilliant! I look forward to reading them.

    • B.T. Evilpants profile image

      B.T. Evilpants 9 years ago from Hell, MI

      I have spoken with my "associates", and they feel they would be best suited for employment in the funhouse attraction. Their resumes are being forwarded as we speak.

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from North America

      Aha! You wiley jackalope! You have read my mind - I have a recipe for Sawmill Gravy that will do just the trick.

      I must be on the lookout for antlers around the corner, taking notes. You and all your Santa's Helper type assistants. Tiny jackalopes everywhere AHHHHHHHHHHHH! 

    • B.T. Evilpants profile image

      B.T. Evilpants 9 years ago from Hell, MI

      Hmm. I should hope that any amusement rides under consideration at The Land of Gravy, would include a log ride. I would wholeheartedly endorse the concept of riding over a 50 foot waterfall made entirely of gravy!

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from North America

      Salmon gravy! - I would love to try that and I will do so this weekend. THANK YOU Lynn E.

      Well, Hell's Gravy started with a dry pan, no drippings, and the burning surely made it bad, But I know that made correctly, the ingredients are good - I just can't bring my self to do it yet. I will seek professional help. :)

      flutterbug77 - Your gravy sounds good too. I will try it without burning it.

      I had not thought about the burned gravy in years, remembering how I used to shudder as a child. While I typed it out, I was laughing so hard as an adult, I neeeeeeeeeearly fell off my chair. lol 

    • Lynn E profile image

      Lynn E 9 years ago from San Diego, California USA

      Personally I like Hells Gravy, without the burning, It's simple and quick and tastes good too. My mom made it too and there were rules. Fried Beef and pork used flour salt pepper and water, except hamburger. Roast beef, pork or ham you put the water in first. Then thickened it with a flour water mixture. Salt and pepper to taste.

      Things made with hamburger, including meatloaf, went with poultry and fish, yes fish gravy especially salmon. They used flour, salt pepper and milk. Go ahead, laugh, I guess it is kind funny, but I still make these gravies today and my husband likes them. You can always add in anything you like to make them tastier.

    • flutterbug77 profile image

      flutterbug77 9 years ago from USA

      I luv gravy. I didn't know you put so much butter in it. In fact, I've always just added water, flour, salt and pepper until it was the right consistancy. What's really good is you put in tiny pieces of whatever beef your cooking in with it. Thanks for another idea for fixing it. Yum!

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from North America

      marisuewrites. - Sound you made gravy a correct way! LOL Pass the gravy is hard to find - I found one in a used book store. Amazon may have it from time to time. I just finished redading "Owls have Eye." very good as well - bertha and Donald in New Orleans LA, about which I wrote yesterday.

      shangila - yes I have dione all of these and have many, many more! Yours sounds very good as well.

    • shangrila profile image

      shangrila 9 years ago

      amazing! have you really tried all these gravy? i use just a basic one for all my dishes! lots of onions, bit of ginger, garlic, some tomatoes thrown in, with curry powder! great post

    • marisuewrites profile image

      marisuewrites 9 years ago from USA

      I should have had that recipe of Hell's Gravy for my Hell series of hubs!!!  However, we made that gravy all the time, however what made it "good" is that we didn't burn the flour or even let it brown too much, and we used milk.  so, maybe we didn't make that gravy???  LOL

      quotes are fantastic n' so are the recipes...but they always are!!

      BUT, my favorite thing is the Erle Stanley book, I had missed that one and I'm an old fan of his!!! THANKS, I'm ordering it today!!

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from North America

      IN the Doghouse - thanks for stopping by - Gravy can indeed be fun!

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from North America

      Dear Mr. Evilpants:

      We are very pleased at your high-profile tour through the Land of Gravy and will begin work on the sausage and biscuit concoction of which you speak. Amusement rides are in the works. Please consider becoming the spokesman of the park.

      Culinarily Yours,

      Good Gravy Productions, LLX

    • In The Doghouse profile image

      In The Doghouse 9 years ago from California


      Hell's Gravy sounds absolutely horrible! Loved the "gravy quotes" and the other recipes however. Great Hub as always!

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from North America

      moonlake - I did not kow anyone else made gravy in that manner, but it seems to be a trend! :) Thanks for your visit.

      Just-Rodney - glad you're enjoying this Hub. The society seems to be built on gravy...

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from North America

      Zsuzy - This was a fun Hub to write. I do hope your krewe enjoys the raisin sauce and surrounding meal. :)

    • B.T. Evilpants profile image

      B.T. Evilpants 9 years ago from Hell, MI

      Gravy is one of the essential food groups. An important part of any diet! Now you have me craving biscuits with sausage gravy!

    • Just_Rodney profile image

      Rodney Fagan 9 years ago from Johannesberg South Africa, The Gold Mine City

      Great hub, is there is no end to the style you present a hub. Thanks

    • moonlake profile image

      moonlake 9 years ago from America

      Enjoyed your hub. Your mother pretty much made gravy the way I did when I got married.

    • Zsuzsy Bee profile image

      Zsuzsy Bee 9 years ago from Ontario/Canada

      Patty what a fun hub. I just love to get insights of why, when or how a recipe came to be... It makes is so much more fun to try something that you know was maybe a fave or an enemy of the cooks.

      Great hub I will try the raisin sauce as that is one I haven't tried before. I think I will plan next weekends dinner around it for when my gang comes. I'll let you know what everyone thinks of it.

      Thanks again for sharing regard Zsuzsy