Legend has it that a truck stop in the mid-west along the turnpike started making “red-eye” gravy to give the truckers a boost of caffeine and heat so they could go the distance on their routes without falling asleep. It was served first with chicken fried steak that would cover the plate, to give high perceived value. Now CHICKEN FRIED STEAK AND RED-EYE GRAVY are considered flavor mates!  Goes well with fried chicken and fried fish as well.


  • 3 shallots, minced

  • 2 garlic cloves, minced
  • EVOO, as needed (about 2 tablespoons)
  • 2 Tablespoons Flavors for Frying Spice mix by Chef Bob
  • dash of Tabasco
  • dash Worcestershire sauce
  • 1 cup chicken stock
  • 1/2 cup strong coffee
  • 1 cup cream or half n half


Sauté shallots and garlic in EVOO; cook until aromatic; add spices, Tabasco and Worcestershire sauces. Cook until incorporated then deglaze with stock and coffee. Reduce by half and add cream and bring back to temperature. Reduce again if too thin. Adjust seasonings and strain for service. Variation: For red-eye gravy gelato, freeze and use with fried chicken and waffles. Just add 3 egg yolk after adding cream and bring up to simmer stirring. Taste and adjust seasoning. Strain and freeze according to ice cream maker manufacturer directions.


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