what is redeye gravy?

Answer 1

Red Eye gravy is a gravy made from the dripping left in the skillet after frying country cured ham. It MUST be country ham not regular ham.

After frying ham slices i mix water and strong black coffee together and pour into skillet with hot ham drippings, stirring and scraping up any bits in the skillet. Let sizzle and boil a few minutes then your red eye is ready to pour on hot ham slices and homemade biscuits.
Do not add any salt b'coz country ham is salt or sugar cured and plenty salty on it's own.
Do not thicken......Red Eye Gravy is never thickened.


Gravy made any other way is NOT red eye gravy.

Answer 2

Hi !!!
Here you go...ENJOY!!

Country Ham with Redeye Gravy and Buttermilk Biscuits Recipe courtesy Emeril Lagasse, 2000

6 (1/2-pound) country ham steaks (uncooked)

Redeye Gravy:

2 tablespoons butter
1 small onion, finely chopped
2 tablespoons flour
3/4 cup very strong coffee
3/4 cup chicken stock
1/4 cup chopped green onions
1/4 cup heavy cream
Salt and freshly ground black pepper

Buttermilk Biscuits, recipe follows

Heat a large skillet over high heat and saute ham steaks 4 to 5 minutes on each side. Remove to a plate and keep warm while you make the sauce.
Add butter and onions to skillet and cook until onions are softened, scraping up any browned bits on pan bottom. Add flour and stir well to combine. Cook for 1 to 2 minutes, then add coffee and chicken stock. Whisk well to combine, then allow sauce to cook until thickened, about 6 minutes. Add green onions and heavy cream and cook 5 minutes longer. Season with salt and pepper, to taste, and serve over ham steaks with buttermilk biscuits.

Buttermilk Biscuits:
2 cups flour, sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter
1/2 cup plus 2 teaspoons buttermilk

Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
In a large bowl, combine dry ingredients and blend thoroughly. Using your fingers or a pastry blender, cut in butter until mixture resembles coarse crumbs. Add buttermilk and quickly blend in, making sure to not overwork the dough.

On a lightly floured surface, roll out the dough with a rolling pin to a thickness of 1/2-inch. Use a biscuit cutter or the rim of a glass, press out as many biscuits as possible. Gather up scraps and quickly knead back together, then cut out as many additional biscuits as possible. Place biscuits on prepared baking sheet and bake until golden brown, about 15 to 20 minutes. Serve immediately.

*RECENTLY ADDED...

There are some more palatable versions of this gravy, I gave you the one that I like to make (I am a native Texan)...a lot of recipes have been known to evolve into slightly different variations, due to broadening the appeal to a wider variety of tastes & some people prefer different textures,ie. thin gravy / thicker gravy.

Answer 3

I seem to remember it had left over coffee in it. I think my grandmother use to make it. The family always raved over red eyed gravy. I've never had it.