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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!
I made these gravies in my cast iron skillet. There’s just something about making gravy in them that is different than using a plain ole skillet. It’s like when you make gravy for biscuits. It’s ten times better out of cast iron.
This recipe is based on a recipe from Paula Deen.
Red- and Black-Eyed Gravies
For red-eye gravy
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.
Nutritional values are approximate.