Paleo Gluten Free Red-Eye Gravy

Total time15 min

Prep time5 min

Cook time10 min

This rich, savory pan sauce starts right in the skillet where ham steaks left behind their flavorful drippings, giving the gravy its deep, smoky backbone. Strong brewed black coffee gets whisked in to scrape up every browned bit clinging to the pan, creating that classic tangy-bitter contrast Southern red-eye gravy is known for. A quick simmer thickens everything into a glossy, pourable sauce, finished with a pinch of salt, black pepper, and a touch of cayenne for warmth. It comes together in just a few minutes with nothing more than a whisk and a hot skillet, making it an easy way to dress up ham, eggs, or roasted vegetables. Because it leans on real pan drippings and simple seasonings for its flavor, this one is a solid fit for a Paleo table. Spoon it on generously — it's the kind of savory, coffee-kissed sauce that turns a simple plate into something special.

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Ingredients

4 servings

1 tbsp ham drippings butter or unsalted butter
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Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¾ cup strong brewed black coffee
¼ cup water
1 tsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
1 tbsp cold water
¼ tsp salt, or to taste
⅛ tsp black pepper
1 pinch cayenne pepper (optional)

Instructions

1
After cooking ham steaks or ham slices, leave the drippings in the skillet over medium heat. If you don't have drippings, melt 1 tbsp unsalted butter in a skillet over medium heat.
2
Pour in the coffee and water, scraping up any browned bits from the bottom of the skillet with a whisk until the fond is fully dissolved, about 1 minute.

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