Aunt Thelma's Red Eye Gravy

Gina Davis


Original Red Eye Gravy is just country ham drippings and strong black coffee. I have had it many times made by my MomMoo (mom) like this poured hot over grits and fried eggs with a hot buttered biscuit to dip in it! YUMMMMM!!!! When I want the real deal this is how I still make it. But my kids think the bitter has to be calmed down so I go to my 79 year old Aunt Thelma's recipe.

☆☆☆☆☆ 0 votes
2 - 4
5 Min
20 Min
Stove Top


country ham slices
fatty country ham scraps
1 Tbsp
2 tsp
1 c
strong cold black coffee
water for thinning (if needed)


1fry your ham slices and remove to plate leaving drippings in the pan
2add fatty scraps to pan and cook on medium high heat for 10 to 15 minutes to render fat from scraps. Remove from pan leaving drippings
3add 1 tablespoon butter and melt into the "drippings"
4stir in 2 teaspoons flour and whisk until brown
5add 1 cup strong black coffee and whisk until smooth.
6turn heat to simmer and let reduce by at least 1/3. Whisking every so often.
7serve hot over grits, mashed potatoes, eggs biscuits any thing that you want to kick the flavor up on :)

About this Recipe

Main Ingredient: Pork
Regional Style: Southern
Other Tag: Heirloom