I love smoked spiral ham. I usually don’t need anything on it. Just give me some ham and I’ll be happy. But recently I started thinking… “Ya know, I’ve never made red-eye gravy before. I should do that.” So I did, and it was good. Very good. But then I thought, “I bet that Sriracha in red-eye gravy would be spectacular.” So I did that too, and it was beyond good. Known as black-eye gravy, it was my favorite of the two, but the competition was close. Red- and black-eyed gravies are a staple in this house.
Either one of these gravies would be great on a steak, too. Or over a sliced beef rib roast. Ooooh, I need to make that. Soon. I do love red- and black-eyed gravies for sure!
Red- and Black-Eyed Gravies
For red-eye gravy
- 1 slice thick-cut smoked bacon
- 1 tablespoon all-purpose flour
- 1/2 cup brewed strong coffee
- 1/4 cup water
- 2 tablespoons unsalted butter
- 1 cube beef bouillon
- Kosher salt and freshly ground pepper to taste
For black-eye gravy, add
- 1-2 tablespoons Sriracha
For the red-eye gravy
- Place the bacon in a medium saucepan over medium-high heat. Cook until nearly done. Remove the bacon for other purposes but keep the fat.
- Whisk in the flour until starting to bubble.
- Add the coffee and water. Bring to a simmer.
- Add the butter and bouillon and stir until the butter has melted and the bouillon has dissolved.
- Season with salt and pepper to taste.
- Let simmer until the desired thickness is achieved.
For the black-eye gravy
- Add Sriracha to red-eye gravy before seasoning with salt and pepper.