Red eye gravy gets its name from the appearance of the gravy's color. This gravy was originally made from the fat of ham steaks and then most often used as an added component to the ham dish. In this recipe, I will be using ham stock cubes as a substitute for fat drippings as an alternative.

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
6
Yield:
2 1/4 cups
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.

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  • Melt butter in a medium saucepan over medium-high heat; add flour. Cook butter and flour, stirring constantly, until brown, to create a roux, about 5 minutes. Add gravy stock mixture 1/2 cup at a time, stirring constantly, until it resembles the consistency of a gravy, 5 to 7 minutes. Season with black pepper. Remove from heat. Serve warm with meal of choice.

Nutrition Facts

73 calories; protein 1g; carbohydrates 4g; fat 5.9g; cholesterol 15.4mg; sodium 619.9mg. Full Nutrition
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