Gravy is really just a mother sauce. If you haven’t gone to culinary school or you don’t read up on those things, then that won’t really matter to you. But it’s a really just a combination of ingredients that transform fat into a sauce. That sounds gross. yet, that’s sort of what it is.
I make this gravy when I make my peas. Mostly because I don’t put the bacon in the gravy. It gets too chunky that way, but you can put it in, just chop it up small.
You use the smoky bacon fat as your base. In that fat you cook shallots until they are caramelized. And then, if you have it, add in some pan drippings from a roast. Then flour. Then stock. Then you’ve got gravy. Delicious gravy. Thick gravy. Perfect gravy. Bacon gravy.
Chop the bacon and add it to a cold pan. Turn the heat on and cook until the bacon is nice and crispy. Remove from the pan with a slotted spoon but leave all the bacon fat in the pan.
Turn the heat down slightly and add in the minced shallot and season with salt and pepper. Cook until the shallot is nice and soft, about 5 minutes.
Add in the butter and stir in until it's melted. If you have any pan drippings, add them at this point. Add the flour and stir until everything is combined. It will look kinda dry and gross. But that's good. Let it cook for about a minute.
Add in 2 cup of stock and switch to a whisk. Whisk to combine everything and let it all come to a boil. Turn the heat down to low and mix in the vinegar. Season with salt and pepper to taste. If the gravy is too thick, add a little more stock to thin it out. I don't like runny gravy, so I always start with less stock than I should.
You can make this ahead of time. Make it the entire way through. Store in the fridge overnight. Heat in a pot and thin out with stock as necessary.
I should also note, I don't add the bacon back in. I use it for another dish normally. However, you can add the bacon back in, just chop it up into very small pieces (or use a food processor to chop it very fine.)