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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.

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.