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    Home » Recipes » Amish Side Dishes

    Homemade Amish Dandelion Gravy

    Published: May 20, 2022 · Updated: May 21, 2022 by Kevin Williams | 2 Comments

    Jump to Recipe
    Delicious dandelion gravy, it was very, very "bacony" in its taste, so if you like bacon, this dressing is for you...any bitterness from the dandelions were smothered by bacon.

    One of the things I love about Mrs. Yoder's Kitchen in Mount Hope is that the menu is always changing and that they showcase authentic Amish recipes that you can't find anywhere else, items like Poor Man's Steak, Rivvel Soup,and Pickled Eggs are all ones I've seen on the menu.  

    Jump to:
    • 🥬 Amish Dandelion Gravy
    • 📋 Instructions
    • 🥗 More Amish Gravy Recipes
    • 🖨️Full Recipe

    On one visit I saw a spring staple in Amish country:  dandelion gravy. Wow, oh wow, you won't find that many places. I asked our kind server whether they just went out to a field and picked these dandelions (really, how else would you get them?) and she said she guessed that is how they did it.  Although she did add that some people are beginning to grow them commercially (hmmm, my yard could be worth a fortune then).


    Of course, the above photo are of the dandelion flowers. The greens are what makes the salad. Many Amish cooks do use the flowers in jellies and even dandelion wine.

    Amish Dandelion Gravy

    Dandelion gravy is a truly unique recipe in Amish country and there are several ways to prepare it. In some recipes, it’s really more about the gravy and less about the dandelions. You can make and whisk dandelion gravy in a cast iron skillet or a heavy metal pan. Ah, and definitely use the bacon grease! Hot bacon dressing, which is essentially what this dandelion gravy is, is a staple among the Pennsylvania Dutch in the springtime. Ask most any Pennsylvania Dutch person what their grandmother made in spring and "dandelion gravy" would be on anyone's list. There are many variations in the gravy, but most are spiked with crumbled bacon, onion, pepper and up to a cup of sugar, depending on the recipe. Some people also add sour cream to the recipe.

    In Walnut Creek, Ohio, dandelion gravy is served as an occasional lunch special and only made in spring when the dandelion greens are the most tender. Here is one recipe that is popular. I mean, the gravy is the start, infused with a nice bacon flavor, but pour it over greens and, well, it's awesome.

    And you don't have to just use this gravy on dandelions, pour it over items as diverse as ham or corn.

    🥬 Amish Dandelion Gravy

    • ½ stick of butter
    • 1 tablespoon flour
    • 3 cups milk
    • 3 hard-boiled eggs, chopped
    • 1 /2 pound bacon, chopped
    • 1 tablespoon sugar
    • 1 teaspoon white vinegar
    • 1 1 /2  cups dandelion leaves, washed

    📋 Instructions

    1. Make a gravy by browning butter then adding flour and milk. Stir until smooth.
    2. To this mixture, add chopped hardboiled eggs, chopped bacon, salt and vinegar to taste. If you prefer, you may leave out the vinegar.
    3. Last, add fresh clean dandelion greens and stir until just wilted.
    4. Serve over boiled potatoes (mashed slightly with a fork) or mashed potatoes.

    🥗 More Amish Gravy Recipes

    Wedding Gravy

    Chicken Gravy

    Homemade French Dressing

    Sweet and Sour Dressing

    🖨️Full Recipe

    Amish Dandelion Gravy

    Amish Dandelion Gravy

    a spring staple!
    Print Recipe Pin Recipe
    Course Salad
    Cuisine American, Amish

    Ingredients
      

    • ½ stick of butter
    • 1 tablespoon flour
    • 3 cups milk
    • 3 hard-boiled eggs, chopped
    • 1 /2 pound bacon, chopped
    • 1 tablespoon sugar
    • 1 teaspoon white vinegar
    • 1 1 /2  cups dandelion leaves, washed

    Instructions
     

    • Make a gravy by browning butterthen adding flour and milk. Stir until smooth.
    • To this mixture, add chopped hardboiled eggs, chopped bacon, salt andvinegar to taste.
    • If you prefer, you may leave out the vinegar.
    • Last, add fresh clean dandelion greens and stir until just wilted.
    • Serve over boiled potatoes (mashed slightly with a fork) or mashed potatoes.
    Tried this recipe?Let us know how it was!
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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

    Reader Interactions

    Comments

    1. 2pots2cook

      May 04, 2017 at 12:47 pm

      Oh Lord ! This is great ! Love dandelions very much and this is completely new level to me ! Thank you so much !

      Reply
    2. Nana

      May 04, 2017 at 5:39 pm

      I make this but serve it warm over fresh new spring leaf lettuce instead of dandelions.

      Reply

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

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