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Jun 12, 2007 07:37 PM

Red Eye Gravy

I hate to admit this -- I'm Southern and every attempt to make red eye gravy has resulted in disaster. None of my friends cook, so I'm at a lost at who to ask.. Can anyone give good recipe or just tips on how to make the gravy?

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  1. What have you tried so far? Basically, it should be nothing more than pan frying country ham and then taking the ham out and putting some black coffee into the pan and reducing until you're happy with the consistency.

    2 Replies
    1. re: ccbweb

      I've dumped the coffee into the pan. I guess maybe I don't really reduce so much. And I'm not so thrilled with the taste of it all. Other people's taste much better than my results.

      1. re: AndreaLynn

        That may have to do with the coffee. As noted below, coffee with chicory might be a good way to go. You should be able to find a can of French Market or Cafe du Monde coffee at most super markets.

    2. My favorite variation is with Cola soda in lieu of coffee--very sweet and nice accompaniment to the ham. I always let it reduce far--till it's a sweet syrup.

      1. Red eye "gravy" is traditionally not so much a gravy as a pan sauce. the basic recipe is to pan fry some fatty country ham, remove the ham slice and deglaze the pan with about a cup of coffee (chickory coffee for an even more southern flavor), and maybe dissolve in a little brown sugar, but that's optional.

        I like something more upscale and use this recipe, which is really nice because you can prepare it the day before, so the flavors really marry and mellow:

        1. I will pan fry a ham steak. I'll add a chunk of onion in there as well. Once the ham gets some crust on it and the onion is starting to take on some colour I add some coffee. One or two cups, not too much. Then just simmer. Once the onion starts to fall apart and the ham is separating at the seams, it's done.

          Best served over grits.


          1. Would this work with brined pork chops instead of ham?