Momofuku Redeye Mayonnaise Recipe

Mar 15, 2012 1:01 pm

Southern-style mayo teams coffee and sriracha. Yes!

Photo: Gabriele Stabile
Photo: Gabriele Stabile
Instant coffee is the secret here. Shhh.

Redeye gravy, for the great mass of Northerners who may not know better, is made by using coffee, often instant coffee, to deglaze a skillet in which country ham has been fried. It is traditionally poured over grits. This is our riff on redeye gravy, which is a way of not calling it coffee-flavored mayonnaise. We serve it alongside our country ham platters, but it’s excellent in a sandwich with country — or any — ham, too.

You can catch more new recipes from Dave and Peter in their post-modern food magazine Lucky Peach. Lucky Peach Issue 3 is available at all Momofuku restaurants, and independent and large bookstores. And for dessert, read our interview with Momofuku pastry wizard Christina Tosi.

Reprinted from Momofuku by David Chang and Peter Meehan. Copyright © 2009. Published by Clarkson Potter, a division of Random House, Inc.

Servings: 1 cup


1 large egg, use a Slow-Poached Egg if you have one on hand
1 tablespoon instant coffee crystals
2 tablespoons cold water
1 1/2 teaspoons sherry vinegar
1/2 teaspoon kosher salt, or more to taste
1/2 teaspoon Sriracha
1 cup grapeseed or other neutral oil
  1. Combine the egg, instant coffee, water, vinegar, salt, and sriracha in a food processor or blender (or, if making the mayonnaise by hand, in a mixing bowl).
  2. Start the machine (or start whisking) and add the grapeseed oil in a slow, steady stream. Process (or whisk) until the moisture is thick and creamy.
  3. Check it for seasoning (it may, but probably won’t, need more salt) and use immediately, or store in the refrigerator for up to a week.
Level of Difficulty: 
Prep Time: 
10 minutes
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