Best 4 Aunt Thelmas Red Eye Gravy Recipes
In the realm of Southern comfort food, Aunt Thelma's Red-Eye Gravy reigns supreme, a culinary masterpiece passed down through generations. This rich, savory gravy derives its distinctive name from the reddish-brown hue imparted by the flavorful pan drippings of fried pork or ham. This gravy elevates any breakfast or brunch spread, perfectly complementing fluffy biscuits, crispy hash browns, or a stack of golden pancakes. Whether you prefer a classic version or a variation infused with a touch of heat from cayenne pepper or a hint of sweetness from brown sugar, Aunt Thelma's Red-Eye Gravy promises an explosion of flavors that will tantalize your taste buds. With just a few simple ingredients and minimal effort, you can recreate this iconic Southern delicacy in your own kitchen, transforming ordinary meals into extraordinary culinary experiences.
Let's cook with our recipes!
RED EYE GRAVY
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 This gravy was originally made from the fat of ham steaks and then most often used as an added component to the ham dish.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.
Provided by Everyday Cusine
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Dissolve ham stock and coffee granules in water in a large mixing bowl to create a stock.
- 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 : Calories 72.6 calories, Carbohydrate 4 g, Cholesterol 15.4 mg, Fat 5.9 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 619.9 mg, Sugar 0.4 g
RED EYE GRAVY
This southern classic is more of a thin sauce than a traditional thick gravy. It's made with strong coffee and drippings from a slice of cooked country ham. Red eye gravy has intense flavor with salty and bitter notes that pair well with biscuits, grits and ham. If you prefer a more mellow flavor, add a dash of brown sugar. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Time 10m
Yield 1/4 cup
Number Of Ingredients 2
Steps:
- In a large cast iron skillet over medium heat, cook ham until lightly browned, 3-4 minutes on each side. Remove and save for another use. Add coffee to pan drippings, stirring to loosen browned bits from pan. Simmer until reduced by about half.
Nutrition Facts : Calories 29 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 5mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
THE MORNING AFTER REDEYE GRAVY
Steps:
- In a saucepot set over medium heat, melt the butter. Add the onions and garlic, and saute for 3 minutes. Add the sausage and cook for 5 minutes. Add the flour to create a roux. Cook, stirring continuously, until the roux is a rich caramel color and smells nutty, 5 minutes. Add the stock and coffee, and stir. Add the paprika, black pepper and cayenne. Cook, stirring occasionally, until thickened, about 15 minutes. Finish with the cream and season with salt.
GRITS, COUNTRY HAM AND RED-EYE GRAVY
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the grits, bring the water and milk to a boil in a pan, whisk in the grits, and then reduce the heat and cook for an hour. Season with salt and pepper and set aside.
- For the poached eggs, bring a pan of water to a gentle simmer and add salt and vinegar. Using a spoon, swirl the water in a circle and crack the eggs into the center of the water. Simmer for about 2 minutes. Set aside.
- For the gravy, to a pre-heated skillet, add a slice of ham and warm it through. Then remove the ham to a plate. Into the same skillet add the coffee and pork stock and reduce.
- To a bowl or plate add a serving of grits, the ham, a poached egg and sprinkle with chives. Drizzle the red-eye gravy over the grits and serve.
Tips:
- When making the gravy, use a good quality beef broth. This will make a big difference in the flavor of the gravy.
- If you don't have any beef broth, you can use water instead. However, the gravy will not be as flavorful.
- Be sure to scrape up all the brown bits from the bottom of the pan when you are making the gravy. This will add a lot of flavor to the gravy.
- If you want a thicker gravy, you can add a cornstarch slurry to the gravy. To make a cornstarch slurry, mix equal parts cornstarch and water until smooth. Then, stir the slurry into the gravy and cook until the gravy has thickened.
- Serve the gravy over your favorite foods, such as steak, chicken, or mashed potatoes.
Conclusion:
Aunt Thelma's Red Eye Gravy is a delicious and easy-to-make gravy that is perfect for any occasion. It is a great way to use up leftover meat and vegetables, and it can be served over a variety of dishes. So next time you are looking for a quick and easy gravy recipe, give Aunt Thelma's Red Eye Gravy a try. You won't be disappointed!
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