Red Eye Gravy
A savory gravy built from ham drippings, coffee, and stock, traditionally served over biscuits or with breakfast meats. The gravy base swaps between broth types and proteins while maintaining its signature deep, bitter-sweet character.
Ingredients
Method
Heat ham drippings in a skillet over medium heat. Add minced onion and garlic; sauté for 2 minutes until fragrant.
Sprinkle flour over the mixture and stir constantly for 1 minute, scraping the bottom to prevent lumps. The roux should become paste-like and light brown.
Slowly pour in broth while whisking to break up lumps and create a smooth sauce. Bring to a simmer.
Stir in coffee, tomato paste, and worcestershire sauce. Simmer for 5 minutes, stirring occasionally, until the gravy thickens to coat the back of a spoon.
Season with black pepper and salt to taste. Taste and adjust seasonings as needed.
Pour warm gravy over biscuits, ham steaks, or other breakfast proteins.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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