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Redeye Gravy

Scott Phillips

Yield: Yields about 1 cup

Instead of discarding  liquid left over from the Roasted Ham, use it in soups and stews to get the same effect as adding a ham hock, or make this non-traditional but delicious version of redeye gravy to serve with sliced ham and grits.


  • 1 Tbs. unsalted butter
  • 1 Tbs. unbleached all-purpose flour
  • 1 Tbs. tomato paste
  • 1 cup pan juice from a Roasted City Ham
  • 1/4 cup espresso or strong coffee

Nutritional Information

  • Calories (kcal) : 30
  • Fat Calories (kcal): 20
  • Fat (g): 2
  • Saturated Fat (g): 1.5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 5
  • Sodium (mg): 35
  • Carbohydrates (g): 2
  • Fiber (g): 0
  • Protein (g): 1


  • Melt the butter in a 1- to 2-quart saucepan over medium-low heat. Add the flour and whisk for 1 minute. Add the tomato paste and whisk for 1 minute. Whisk in the pan juice and the coffee, and simmer, whisking until thickened, about 1 minute.


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