For this recipe I just used some bacon fat I had rendered, and added 1 tbsp of butter to it. In a separate bowl I put 1/2 cup of heavy cream and 1 egg and mixed them together. I slowly added the cream mixture in the grease/butter on very low heat, whisking the whole time, until all of the cream was added. I kept whisking for about 6 minutes until it thickened up and added salt and pepper to taste.
This gravy tastes very similar to regular white gravy thickened with flour. I put it over pork chops that I coated with crushed pork rinds and fried.
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