Bacon Redeye Gravy

Redeye gravy was originally just a cup of coffee tossed into the skillet to catch the flavorful bits leftover from frying-up ham. This is our bacon-take on the Southern staple. Espresso adds an extra kick. The gravy is best served warm with Bacon Cheddar Biscuits but is also nice with fried chicken or pork chops.
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Ingredients

Makes about 2 cups

  • 6 slices bacon coarsely chopped (about 1½ cups)
  • 2 tablespoons all-purpose flour
  • 2 shots 2 ounces espresso or ½ cup strong black coffee
  • 1 cup whole milk
  • ¼ cup heavy cream
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper

Instructions

  • Cook the bacon in a large skillet over medium heat until crisp, about 8 minutes.
  • Transfer to paper towels, reserving rendered bacon fat in the skillet.
  • Strain the rendered bacon fat through a fine mesh sieve to remove any charred bits.
  • Return 2 tablespoons of the strained bacon fat to the skillet and warm over medium heat.
  • Whisk in the flour to form a roux.
  • Cook the roux to a golden brown, stirring often, about 2 minutes.
  • In a separate bowl, combine espresso, milk, and cream together.
  • Gradually add the milk mixture to the roux, whisking constantly.
  • Add the salt, pepper, and reserved bacon.
  • Simmer, stirring often, until thickened, 3-5 minutes.

Notes / Tips / Wine Advice:

Serve warm.
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Course Pork / Sauce