Lily Miller Red-eye gravy is a well-known Southern favorite that is made with both black coffee and ham drippings. The dish’s unusual name comes from the way the red eyes-like appearance of the ham fat circles floating on top of the coffee.
It is also referred to as poor man’s gravy, bottom sop, and red ham gravy throughout the South.
For more information, continue reading.
Table of Contents
What Is Red-eye Gravy?
Red-eye gravy is a thin sauce often seen in the cuisine of the Southern United States and is related to the local country ham. Other names for this sauce include poor man’s gravy, bird-eye gravy, bottom sop, cedar gravy, and red ham gravy. The country ham and black coffee are combined with the pan drippings to make the gravy. Red-eye gravy is frequently put on top of ham, grits, or biscuits.
A common practice is to dip the inner sides of a split biscuit into the gravy in order to add flavor and keep the biscuit from being too dry when a piece of country ham is added between the two halves, sometimes called the Southern “ham biscuit”. (A biscuit with country ham is all that the Appalachian ham biscuit is.) Another popular way to serve red-eye gravy, especially in parts of Alabama,[citation needed] is with mustard or ketchup mixed in with the gravy. Biscuits are then dipped (“sopped” in The gravy contains Southern English (S.E.
How To Make Red-eye Gravy?
1.Start with fried country ham drippings. To make sure I have enough oil in the bottom of my skillet and to get a few crispy bits left over to use as gravy flavoring, I usually have to add an additional tablespoon or so of oil to my pan while my ham is frying.
Since I no longer use vegetable oil, I search for refined coconut oil. Don’t worry; it doesn’t taste like coconut and offers the body much better health advantages than vegetable oil. Here, lard would be acceptable as well.
2. Utilize a whisk to lift any bits from the skillet’s bottom before adding black coffee and a little water. It works best with stainless steel or cast iron. You shouldn’t ruin your nonstick pans at this time.
The mixture should boil for about 5 minutes, or until it has reduced by about half.
3. Check out how much darker it is. That flavor is concentrated. I’ve seen some recipes around here that include sugar, but that isn’t the norm. Don’t hesitate to add a teaspoon if you think it’s necessary. We’ll make an effort to refrain from passing judgment.
As a topping for grits or alongside cooked ham, serve it warm in small bowls with biscuits. See more about What Is A Red Eye Coffee?
Serve Red-eye Gravy
Red-eye gravy can be served at any time of the day, but it is always served with country ham. For breakfast, it frequently goes with country ham biscuits, either in a bowl on the side for dipping or by dipping each side of the biscuit just briefly into the red eye gravy before sandwiching a piece of ham between them. Red-eye gravy can be served for dinner over a filling slice of country ham, along with vegetable sides and either a biscuit or piece of cornbread for soaking up the extra gravy.
Recipe Tips & Notes
- In the southern United States, most grocery stores sell country ham steaks. In the northern areas, they might be a little harder to locate.
- Traditional red eye gravy is made with strong black brewed coffee, but you can substitute your preferred coffee blend. I wouldn’t drink a coffee with a lot of flavor. The best results will come from using black.
- Red eye gravy is a thin sauce and not like regular gravy. Extra butter and honey are two adjustments I like to make to mine. Although it isn’t customary, you can thicken your gravy with flour if you like. Simply combine a few tablespoons of gravy and one teaspoon of flour in a small cup or bowl to achieve this. Before simmering the mixture with the gravy in the pan, whisking constantly, make sure there are no lumps. Do this until the gravy is the desired consistency.
That’s all, my friends. I hope you enjoy the red eye gravy recipe. If you succeed, please let me know. How it went for you would be wonderful to know. Great stuff!
Cookbook Recommendation
Check out these cookbooks for some fantastic southern recipes and history if you’re interested in southern cooking and cuisine. I’m picking up a lot about barbecue and southern cuisine from them. Definitely some delicious food!
- The Southerner’s Cookbook: Recipes, Wisdom, and Stories (affiliate link, my friends!)
- North Carolina Barbecue: Flavored by Time, by My friends, Bob Gardner (affiliate link)
Conclusion
Simply put, red-eye gravy is made from the drippings of fried county ham and strong black coffee, which doesn’t sound all that appetizing when we read about it. Red-eye gravy is best enjoyed when drizzled over a warm biscuit or a serving of perfectly prepared grits for breakfast.
There are only two ingredients in almost all written and passed-down recipes for red-eye gravy, but variations do exist given that Southern cooks have a tendency to alter traditional recipes to suit their own tastes. For instance, some chefs substitute water, iced tea, espresso, or cola for the coffee. Red-eye gravy doesn’t require a roux, so it can be made quickly with little stirring and without the risk of lumping. However, some cooks can’t help but thicken their gravy with a few pinches of flour or cornmeal. Additionally, even though the majority of cooks concur that red-eye gravy doesn’t require any additional seasoning beyond the country ham’s inherent saltiness, some add a pinch of cayenne and/or sugar.
I appreciate you reading.
