Ingredients
Scale
- 1 tablespoon oil
- 2 strips bacon (finely chopped)
- 2 tablespoons butter
- 2 ½ tablespoons all-purpose flour
- 2 cups beef stock
- 1 tablespoon Dijon mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon thyme
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon hot sauce (to taste)
Instructions
- Heat the oil over medium heat in a pan.
- Add the bacon bits and cook for about 8-10 minutes until the bacon is brown and crispy, and most of the fat is rendered out.
- Add the butter to the pan and cook until it melts.
- Gradually add the flour and cook for 2-3 minutes until the flour turns light golden brown.
- Slowly pour in the beef stock while whisking continuously until the gravy thickens.
- Stir in the Dijon mustard and mix well.
- Add the remaining ingredients, and let the mixture cook for another 2-3 minutes.
Notes
Make sure to cook the flour long enough to remove the raw taste but avoid burning it. Adjust the seasonings according to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: Cajun
- Diet: Paleo
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 20mg