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.
- 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
- 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).
- 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.
- 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.