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Smoked Redeye Gravy with Bacon

Yields4 Servings

Rich, savory, smoky, and creamy - this gravy isn’t for the faint hearted. We’ll happily eat it with a spoon, but it’s amazing over flaky, freshly-baked biscuits.


 6 slices of bacon, coarsely chopped
 2 tbsp all purpose flour
 2 shots of espresso or 4 oz of very strong black coffee
 1 cup whole milk
 ¼ cup heavy cream
 1 tbsp Smoked Recipe Bloom Sauce & Marinade
 ¼ tsp kosher salt
 ¼ tsp ground black pepper

Cook the bacon in a skillet over medium heat until crisp, about 8 minutes. Strain the bacon fat through a mesh sieve to remove any bits of bacon.


Take 2 -3 tablespoons of the strained bacon fat and return to the skillet to warm over medium heat. Whisk in the flour to create a roux. Cook the roux to a golden brown. stirring often, about 3 minutes.


In a separate bowl, combine espresso, milk, cream and Smoked Recipe Bloom Sauce & Marinade, then add to the roux, whisking constantly.


Add the salt. pepper and coarsely chopped bacon. Simmer, stirring often until thickened, about 3-5 minutes. Serve warm.

Nutrition Facts

Serving Size 1/2 cup

Servings 0